Kahlua Mini Cheesecakes
Ingredients:
- Oreo cookies, crushed - 11
- butter, melted - 2 T
- semi sweet chocolate - 2 ounces
- cream cheese - 12 ounces
- sugar - 1/4 cup
- egg - 1
- vanilla extract - 1 t
- Kahlua - 1/4 cup
- whipped cream - for garnish
- chocolate covered espresso bean - for garnish
- cocoa powder, optional - for garnish
Instructions:
With a lightly oiled paper towel coat the inside of 12 mini cheesecake wells (pan with removable bottoms); set aside.
Prepare crust -- in a bowl, toss together cookie crumbs and butter. Place 1 tablespoon of the crust mixture into each of the cheesecake wells. Firmly press the crumbs down. Bake in a preheated 350 degree oven for 10 minutes.
Prepare filling -- melt chocolate; set aside. In a bowl, blend cream cheese until very smooth. Add sugar, continue to blend until fully incorporated. Add egg and vanilla, continue beating, add melted chocolate, blend. Add Kahlua, mix for 30 seconds or so.
Reduce oven temperature to 250 degrees.
Place a large ziplock bag inside a large glass, pull the sides of the bag down over the glass. Fill with cheesecake filling, close bag. Snip off one corner of the bag, fill each well 3/4 full with filling.
Bake at 250 degrees for 22 - 25 minutes or until filling is set. Remove from oven, place pan on cooling rack, cool to room temperature, then place pan in the refrigerator for 4 hours before removing cheesecakes from the pan.
Carefully remove cheesecakes from the pan. (Pressing up on the removable bottom of each well.) Store cheesecakes, covered in the refrigerator until ready to serve. Before serving, garnish each cheesecake with whipped cream, chocolate covered espresso bean and cocoa powder sprinkled over top. Yields 12 mini cheesecakes.
