BAILEY’S IRISH CREAM MINI-CHEESECAKES
For the crust:
Finely grind 16 whole Oreos in a food processor.
3 tablespoons melted butter
16 ounces (2-8 ounce pack) cream cheese
1/2 cup sugar
1 1/3 cups sour cream
3 tablespoons Baileys Irish Cream
1 teaspoon vanilla essence
6 ounces semisweet chocolate, melted and slightly cooled
For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup cream
2 teaspoons light corn syrup
-Preheat oven to 350F.
-Add the ground Oreos and melted butter to the bowl until well mixed. Pour into 24 mini cheesecake cases. Press the crust into the bottom of each cup so that it lies flat. If you have a small cup or container large enough, this will work. Partially bake for 10 minutes and remove from the oven.
– In a large bowl, using a hand mixer or stand mixer, mix cream cheese and sugar until light and fluffy. Add eggs one at a time and stir.
-Add sour cream, Baileys and vanilla and mix.
– Pour or spoon the batter into the cheesecake pan until you have a little less than half a cup. Then add the melted chocolate to the remaining dough. Fill the cup about 3/4 of the way.
-Bake for 25-28 minutes until the cheesecake is completely baked. Place on a rack to cool.
– Once the cheesecake has cooled, loosen the edges with a plastic knife and push up on the removable base to remove it from the mold. Make the frosting by arranging them on wax paper.