Mini Andes Mint Cheesecakes

Ingredients

Serving Size: 12

• 1 1/4 cups oreo cookie crumbs
• 1 Tablespoon granulated sugar
• 4 Tablespoons salted butter melted
• 2 - 8 ounce packages cream cheese room temperature
• 1/2 cup sugar
• 1 large egg room temperature
• 1/2 teaspoon mint extract
• 3 teaspoons green food coloring
• 1 cup semi sweet chocolate chips
• 1/2 cup heavy cream
• 3/4 cup of Andes mints chopped (about 20 unwrapped mints)
• Optional Garnish:12 Andes mints Oreo Crumbs and Whipped Cream

Instructions

(They will be a little more than 3/4 full.)

1. Bake for 20 minutes. Then, turn off the oven but leave the pan in the oven.
2. Prop the door open and allow the cheesecakes to cool down for 10 minutes.
3. Then they may be removed from the oven.
4. Chill the cheesecakes for at least 6 hours.
5. Then remove them from the pan and take off the muffin liners.
6. Heat the heavy cream in a microwave safe measuring cup. - Use high heat for 40 seconds.
7. When you remove it from the microwave, immediately add in the chocolate chips.
8. Cover and leave this for 3-5 minutes, Then stir the mixture until smooth.
9. Place about 1 Tablespoon of this chocolate ganache on each cheesecake and allow them to cool for about 5 minutes to set up.
10. Top each with whipped cream, an Andes mint and oreo crumbs before serving.
11. ENJOY!