bailey's irish cream mini cheesecakes Yummy

ingredients

for the crust

15 whole oreo finely ground in food processor

4 tablespoons melted butter

for the filling

15 oz - 2-8-oz pkg - cream cheese

1/2 cup sugar

3 eggs

1 1/4 cups sour cream

4 tablespoons bailey's Irish cream

1 teaspoon vanilla extract

5 ounces semi-sweet chocolate melted and cooled slightly

for the ganache glaze

5 ounces bittersweet chocolate coarsely chopped

1/3 cup heavy cream

3 teaspoons light corn syrup

directions

preheat oven to 340F

combine the ground oreos and melted butter into a bowl until well combined spoon into 25 mini cheesecake cups press into the bottom of each cup so the crust is flat If you have a small cup or container small enough that works well partially bake for 15 minutes then remove from oven

in a large bowl with a handheld or stand mixer beat the cream cheese and sugar until light and fluffy beat in eggs one at a time stir in sour cream bailey's and vanilla

pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup then add the melted chocolate to the rest of the batter fill the cups to about 3/4 full

bake for 20-25 minutes until cheesecake is cooked through remove to a wire rack to cool

once the cheesecakes have cooled loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms arrange them on a piece of waxed paper and make the glaze

adapted from bake it after all