Mini Grasshopper Cheesecakes

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 18
• 18 -24 chocolate and mint cookies (such as keebler grasshoppers or girl scout thin mints)
• 2 (8 ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 3 large eggs, beaten lightly
• 1/2 teaspoon chocolate mint extract (or 1/4 tsp mint and 1/4 tsp chocolate extract or chocolate liqueur)
• 1 cup sour cream
• 3 drops green food coloring
• 1 cup sour cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Recipe

• 1 line rregular muffin tins with cupcake liners and set 1 cookie into each tin.
• 2 preheat oven to 325°f.
• 3 beat cream cheese, sugar, cocoa powder, and flour together well.
• 4 add eggs, one at a time, beating well after each.
• 5 stir in sour cream and extract.
• 6 fill tins and bake 20-25 minutes.
• 7 filling will still appear soft but won't jiggle when cooked.
• 8 cool in tins 5-10 minutes.
• 9 combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).
• 10 chill well before serving.
• 11 tip: use extra cookies to garnish the tops of each (i crumble some of the extra cookies and pop a mint leaf into the top).