Mini Kahlua Cheesecakes
Ingredients:
- Oreo's, crushed - 11
- butter - 2 T
- semi sweet chocolate - 2 ounces
- cream cheese - 12 ounces
- sugar - 1/4 c
- egg - 1
- vanilla extract - 1 t
- Kahlua - 1/4 c
Instructions:
Prepare mini cheesecake pan by rubbing the inside of each well with a lightly oiled paper towel; set aside.
Melt the butter, add the crushed cookies and mix. Place about 1 T of crust mixture into each of the 12 mini cheesecake wells. Pack the crumbs down using a small glass. Bake crust in a preheated 350 degree oven for 10 minutes. Remove, set aside and reduce oven temperature to 250 degrees.
Prepare filling --In a bowl melt chocolate; set aside. With an electric mixer, blend cream cheese until very smooth. Add sugar and continue until fully incorporated. Add egg and vanilla, and continue to beat. Blend in the chocolate, scraping the sides of the bowl as needed. Blend in Kahlua. Beat an additional 30 seconds or so.
Place cheesecake filling in a large ziplock bag, close the bag. Snip off one corner of the bag, fill each well of the cheesecake pan a little more than 3/4 full with filling. If there is extra filling, bake it in a small ramekin. Bake for 22 - 25 minutes or until the filling is set. Place pan on a wire rack and cool to room temperature. Place pan in the refrigerator for 4 hours before removing cheesecakes from the pan.
Carefully remove cheesecakes from the pan. Cover cheesecakes and store in the refrigerator until serving time. Just before serving garnish with whipped cream, chocolate covered espresso bean and a sprinkle of cinnamon or cocoa powder.
