BAILEY’S IRISH CREAM MINI-CHEESECAKES

Yield: 24 mini-cakes 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 

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. 
 1. 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. 
 2. 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. 
3. 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. 
4. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool. 
5. 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.