Recipes

Preheat oven to 325͒ F

Mix together the crushed cookie crumbs and melted butter in a bowl until well incorporated. Evenly divide the mixture into a lined mini muffin pan or silicone mini muffin pan and press firmly to the bottom until compact.

For the filling, beat the room temperature cream cheese with a hand mixer until smooth.  Add the sugar and process until combined. Continue to mix and add the egg. Scrape down the sides of the bowl and mix in remaining ingredients for the cheesecake filling.  The batter should be smooth.

Divide the batter evenly into the crust-lined muffin tins (approximately 1 ½ Tbsp per tin).

Bake at 325͒ F for 20-25 minutes or until the cheesecakes are set.

Remove from oven and cool

While the cheesecakes are baking, prepare the ganache.

Heat the heavy cream over medium heat in a small saucepan until bubbles start to form around the edges. Pour over the chocolate chips in a medium sized bowl and let sit for 2-4 minutes. Whisk until smooth. Immediately drizzle about 1 Tbsp of ganache topping over each cheesecake.

Bake at 325͒ F for an additional 5 minutes.

Cool and refrigerate overnight.