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

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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