Ingredients
Scale
- 8 chocolate cookies (such as Oreo)
- 2 tablespoons butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 large eggs
- 1/2 cup sour cream
- 4 oz Andes mints, chopped
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a small bowl, crush the chocolate cookies and mix with melted butter. Press the mixture into the bottom of each liner to form a crust.
- In a large bowl, beat the cream cheese until smooth. Gradually add sugar, beating until creamy. Mix in vanilla and peppermint extracts.
- Add eggs one at a time, mixing well after each addition. Blend in sour cream and chopped Andes mints.
- Pour the cheesecake batter over the chocolate cookie crusts.
- Bake for 18-20 minutes or until set. Remove from oven and let cool.
- To make the ganache, heat the heavy cream until hot, then pour over the chopped chocolate. Let it sit for a few minutes, then stir until smooth.
- Drizzle the chocolate ganache over the cooled cheesecakes.
- Chill in the refrigerator until ready to serve.
Notes
Use room temperature cream cheese and eggs for a silky filling free of lumps. Press the crust firmly for stability and let the tins rest after baking to avoid cracks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg