Insanely rich mini-cheesecakes with Oreo crust, Bailey’s flavored filling, and a decadent chocolate glaze. Great for St. Patrick’s Day or any dinner party! These Mini Baileys Chocolate Cheesecakes are easy to make and the small mini size makes them great for sharing and the perfect size. With the irish cream liqueur they are also a great treat for St. Patrick’s Day.
They might be small, but they’re bursting with creamy, chocolaty flavor. We’re hooked.

Ingredients

For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter

For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tablespoons Bailey’s Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly

Ingredients

For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter

For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup

Directions

Preheat oven to 350F.

Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.

In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey’s, and vanilla.

Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.

Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze

source:tomatohero.com