Cup of Yum
1. Preheat the oven to 325°F and line a 12 tin muffin pan with paper liners and spray with non-stick spray.

Crust

1. Combine cookie crumbs, sugar and melted butter and mix well.
2. Add about 2 tablespoons cookie crumb mixture to each muffin liner and press down to make the crust for each mini cheesecake.

Cheesecake

1. Beat cream cheese and sugar until smooth and creamy.
2. Mix in the egg, mint extract, and green food coloring on low speed, then add the chopped Andes mints and stir to combine.
3. Fill each muffin tin about 3/4 full then bake for 20 minutes.
4. After they have baked for 20 minutes, leave the pan in the oven but turn the oven off and prop the door open and allow the cheesecakes to cool for 10 minutes in the oven.
5. Chill the cheesecakes in the pan for at least 6 hours, then remove them from the pan and remove the liners.
6. Top each cheesecake with about 1 tablespoon of the chocolate ganache then allow to cool for about 5 minutes.
7. Finish with a dollop of whipped cream on top of each cheesecake and garnish with chopped Andes mints and Oreo crumbs.

Chocolate Ganache

1. Heat the heavy cream in a microwave on high for 40 seconds then immediately add the chocolate chips and cover.
2. Allow the heated cream and chocolate chips to sit for 3-5 minutes then stir the mixture until all the chocolate is melted and it is smooth.

Whipping Cream

1. Chill a bowl and beaters in the freezer for 15 minutes.
2. Combine chilled whipping cream with sugar in the chilled bowl with the chilled beater. Keep beating until stiff peaks form.