Mini Espresso Cheesecakes
Ingredients:
For the crust:
- 20 regular-sized Oreo cookies
- 1/2 teaspoon Delallo espresso powder
- 1/4 cup (57 g) unsalted butter, melted
For the cheesecake:
- 12 oz (340 g) full-fat cream very soft cheese
- 1/3 cup (76 g) sour cream, room temperature
- 1/2 cup (99 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 cream, room temperature cup (57 ml)
- 1 1/2 tablespoons (21 ml) Kahlua liqueur or similar coffee liqueur (optional)
- Delaro Espresso Powder 1 1/2 teaspoons
For the ganache:
- 6 ounces semisweet chocolate, finely chopped
- 1/2 cup (113 ml) cream
- Delaro Espresso Powder 1/2 teaspoon
- Espresso beans for garnish, optional
- Chocolate shavings for garnish, optional
Mini Espresso Cheesecakes 
Directions:
For the base:
Preheat oven to 325 degrees (F). Masu. Line a 12-cup cupcake pan with paper liners. Lightly spray ramekins with nonstick baking spray and set aside until needed. Place the
Oreo cookies in the body of a small food processor or blender and pulse until the cookies are reduced to a very fine powder.
Combine cookie crumbs, espresso powder, and melted butter in a large bowl and mix well.
Divide the mixture evenly between the cupcake pans, pressing firmly into the bottom of each pan and slightly up the sides. Bake the
crust in the preheated oven for 5 minutes. Remove the mold from the oven and place on a rack to cool while you prepare the filling. Reduce oven to 300°F. For the
cheesecake:
In the bowl of a stand mixer or a large bowl fitted with an electric hand mixer, mix softened cream cheese and sour cream until very smooth.
Add the sugar and vanilla and beat until smooth, scraping down the sides and bottom of the bowl as needed.
Add eggs and egg yolks on low speed and mix until well combined. Do not over mix.
Turn off the mixer and use the rubber.