Andes Mint Mini Cheesecakes
Ingredients
For the Crust:
1 ½ cups (150g) chocolate cookie crumbs (such as Oreos, without the cream filling)
4 tbsp (60g) unsalted butter, melted
For the Cheesecake Filling:
12 oz (340g) cream cheese, softened
½ cup (100g) granulated sugar
½ cup (120g) sour cream
2 large eggs
1 tsp vanilla extract
½ tsp mint extract (optional, for extra mint flavor)
½ cup (90g) chopped Andes mints
For the Ganache Topping:
½ cup (120ml) heavy cream
¾ cup (130g) semi-sweet chocolate chips
½ cup (90g) chopped Andes mints
For Garnish (Optional):
Whipped cream
Extra chopped Andes mints
Mint leaves
Instructions
Prepare the Crust:
Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, mix chocolate cookie crumbs and melted butter until evenly combined.
Divide the mixture evenly among the liners, pressing firmly into the bottoms. Bake for 5 minutes, then cool.
Make the Cheesecake Filling:
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