Hot Cocoa Cheesecake Minis

By S. Danford

Ingredients

• 10 Oreo cookies, finely crushed
• 1 T butter, melted
• 2 (8 oz) pkg cream cheese, softened
• 1/2 cup plus 1 t sugar, divided
• 1/4 cup plus 1/2 t unsweetened cocoa powder, divided
• 1/4 cup Bailey's Irish Cream liqueur (optional)
• 2 eggs
• 2 oz Bakers Semi Sweet chocolate
• 3/4 cup real whipping cream
• 1/2 cup mini marshmallows

Preparation

Step 1

Heat oven to 325
Combine cookie crumbs and melted butter
Press into bottoms of 12 paper lined muffin cups
Bake for 8 minutes
Beat cream cheese, 1/2 cup sugar, and 1/4 cup cocoa powder, and Bailey's if preferred, in medium bowl with mixer until blended
Add eggs, 1 at a time, mixing on low speed after each one, just until blended
Spoon over crusts
Bake 22-25 minutes or until centers are almost set
Cool completely
Refrigerate 2 hours
Meanwhile, cover baking sheet with parchment
Melt semi sweet chocolate as directed on the package. Add a little little heavy cream and stir to make it more creamy.
Spoon into a resealable plastic bag
Cut a small piece off one bottom corner of the bag
Squeeze chocolate into 12 shapes on prepared baking sheet to resemble cup handles as shown in the photo
Freeze until ready to use
Remove liners from the cheesecakes
Beat whipping cream and remaining sugar in medium bowl on high until stiff peaks form
Place a dollop on top of each cheesecake
Sprinkle with remaining cocoa powder
Top with marshmallows
Gently press a chocolate handle into the side of each cheesecake

Yields 12