Preheat oven to 350 degrees. In a small
saucepan, heat cream to a simmer, turn off
heat, add chocolate and stir until melted. Set
aside to cool. In a food processor, mix cream
cheese, sugar, eggs, vanilla and salt until
smooth, add cooled chocolate and mix well.
Place gingersnaps in foil cups on a cookie
sheet. Fill each 3/4 full, bake until set, about
20 minutes. Refrigerate when cooled.