Mini Grasshopper Cheesecakes
Ingredients:
- cream cheese, softened - 8 ounces
- eggs - 2
- sugar - 1/2 cup
- peppermint extract - 1 tsp
- green food coloring - to desired color
- Keebler grasshopper cookies - 30
- mini chocolate chips - 1/4 - 1/2 cup (desired amount)
- Chocolate Granache --
- chocolate chips - 1 1/4 cups
- half and half, cream OR milk - 1/2 cup
- Andes MInts - garnish
Instructions:
In a bowl, beat cream cheese and sugar until combined. Add eggs one at a time, mixing thoroughly after each. Mix in peppermint extract and food coloring. Fold in desired amount of chocolate chips.
Place paper liners in muffin tins. Place a cookie in the bottom of each liner, fill liners 3/4 full with cheesecake filling.
Bake in a preheated 35o degree oven for 25 - 30 minutes, or until cheesecake is set in the center. Cool to room temperature.
Prepare chocolate ganache -- melt together half and half and chocolate chips, stir until smooth. Cool for 5 - 10 minutes, until room temperature.
Pour ganache over cheesecakes. Garnish with Andes Mints just before ganache is set. Yields 30.
