- 1/2 c. plus 4 tsp chocolate sandwich cookie crumbs
- 1 pkg (9 oz) individually wrapped layered chocolate mints
- 2 pkgs (8 oz each) softened cream cheese
- 1/2 c sugar
- 2 eggs
- 1 tsp vanilla extract
Line a miniature muffin pan with paper muffin cups. Press about 1/2 tsp.
cookie crumbs into bottom of each paper lined tin. Set aside.
Preheat oven to 350 degrees. In a double boiler or microwave safe bowl,
melt the chocolate mints, then cool to room temperature.
In a large bowl, combine cream cheese and sugar, beat until fluffy. Add
eggs and vanilla, beat until well blended. Stir in melted chocolate. Spoon
one tablespoon of mixture over each crust. Bake for 24 to 28 minutes or
until tops of cheesecakes are cracked and appear dry.
Place on a wire rack to cool. Store in refrigerator in an airtight
Yield: About 4 dozen mini cheesecakes.