Bailey's Irish Cream Mini-Cheescakes

By Jacky H

Ingredients

• For the crust:
• 16 whole oreo cookies, finely ground in a food processor
• 3 Tbsp. melted butter
• For the filling:
• 2-8oz packages of cream cheese
• 1/2 cup sugar
• 2 eggs
• 1 1/3 cups sour cream
• 3 Tbsp. Baileys Irish Cream
• 1 tsp. vanilla
• 6 ounces semi-sweet chocolate, melted and cooled slightly
• For the glaze:
• 4 ounces bittersweet chocolate, coarsely chopped
• 1/2 heavy cream
• 2 tsp ligt corn syrup

Preparation

Step 1

Preheat oven to 350 degrees

1) Combine the ground oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottomof each cup so the crust is flat. Partially bake for 10 minutes then remove from the oven.

2) In a large bowl with a handheld 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.

3) Using half the batter, 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. Add the rest of the batter to fill the cups to about 3/4 full.

4) Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

5) Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan. Arrange them on a piece of wax paper and make the glaze.

6)Glaze: Melt the chocolate in a double boiler, add cream and corn syrup. It will thicken if you let it cool. Pour over cheesecakes.