Andes Mint Mini Cheesecakes

Ingredients:

Directions:

1. Preheat the oven to 325 degrees F. Add the baking cups to a muffin tin.
2. Combine the graham cracker crumbs, 2 Tbsp sugar and the melted butter. Mix well.
3. Divide the mixture into each baking cup and press down gently to form a crust on the bottom.
4. In the bowl of a stand mixer, add the cream cheese and ¼ cup plus 2 Tbsp sugar. Blend until smooth and creamy.
5. Add the egg, mint extract and food coloring. Mix until just combined.
6. Spoon the mixture evenly into each baking cup.
7. Bake for 20 minutes. Do not open the oven door while baking. Any changes in temperature can cause the cheesecake to crack on the top. Once done baking, turn off the oven and use a wooden spoon to prop open the oven door. Do not remove the cheesecakes from the oven. Let them cool down with the oven for about 10 minutes. Then, remove them from the oven and place in the fridge to chill for at least 4 hours or up to overnight.
8. Melt the chocolate chips in a microwave safe bowl. Remove the cheesecakes from the pan. You can also remove the baking cups at this time if you prefer. Top each cheesecake with the melted chocolate.
9. Add chopped Andes mints to each cheesecake.
10. Store in the fridge until ready to serve or serve immediately. Enjoy!

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