BAILEY’S IRISH CREAM MINI-CHEESECAKES
Whether for a dinner party or just a treat, who couldn’t resist the great taste of Bailey’s Irish Cream Mini-Cheesecakes! Enjoy!
For the crust:
16 whole Oreo cookies, finely ground in food processor
3 Tbs unsalted butter, melted
For the filling:
2 8 oz pkgs cream cheese
1/2 cup sugar
1 1/3 cups sour cream
3 Tbs Bailey’s Irish Cream
1 tsp vanilla
6 oz semi-sweet chocolate, melted and cooled slightly
For the ganache glaze:
8 oz semisweet chocolate, finely chopped (or 1 cup mini chocolate chips)
1 cup heavy cream
1 tsp instant coffee granules
Preheat oven to 350°. Combine the ground Oreos and melted butter into a bowl until well blended. Spoon into 24 mini cheesecake cups.* Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.
Using a stand or hand held 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. Spoon the batter over each crust, filling to a little less than half of the cup. Add the melted chocolate to the remaining batter. Spoon the chocolate mixture over the cheesecake batter, filling to about 3/4 full. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.
Place a glass bowl over a pot of simmering water. Add the chocolate, cream and the coffee. Stir occasionally and heat just until chocolate has melted.
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 spoon the glaze over the top.