Baileys Cheesecakes with Chocolate Ganache Frosting

Step 1

Preheat your oven to 325 degrees and line 2 12-mold muffin pans with cupcake liners. Spray liners

Step 2

slightly with non-stick spray and set aside.

Step 3

In a food processor, pulse Oreo cookies until you get 2 cups of crumbs.

Step 4

Add in butter and pulse until combined.

Step 5

Divide evenly between the cupcake molds and gently press to form the crust (I found that a shot glass worked well for this)

Step 6

Bake at 350 for 5 minutes. Remove from oven and allow to cool on a wire rack.

Step 7

In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar and mix until just combined.

Step 8

Mix in sour cream, vanilla, and Bailey’s and mix until smooth.

Step 9

Add in eggs one at a time, fully incorporating after each addition.

Step 10

Scrape the sides and bottom of the bowl.

Step 11

Add the cinnamon and espresso powder if using and give one final mix to make sure everything is incorporated.

Step 12

Divide the batter evenly between the molds and bake on 325 for 15 minutes then turn off the oven and allow the cheesecakes to sit for an additional 10 minutes.

Step 13

Remove from the oven and allow to cool completely on a wire rack. Place in the refrigerator and allow to cool for at least 2 hours to overnight.

Step 14

pour the heavy cream into a microwave safe bowl or measuring cup and heat for about 1 minute or until boiling.

Step 15

Pour the hot cream over the chocolate and let sit for 3-5 minutes until the chocolate is nice and melted.

Step 16

Whisk well until smooth and pour evenly over each cheesecake and smooth.

Step 17

Refrigerate the cheesecakes until ready to serve.

Step 18

Top with whipped cream, chocolate shavings, and fresh mint for a nice pop of color.

Step 19

ENJOY!