Crust

Cup of Yum
1. Line a cupcake pan with cupcake liners.
2. Crush the cookies into fine crumbles and pour into a bowl.
3. Mix together the melted butter and sugar into the crushed cookies.
4. Scoop about 1 tbsp of the crust into the cupcake liners.
5. Using a flat bottom cup, lightly press the crust into a flat disk.

Filling

1. Bring oven temp down to 325.
2. Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
3. Beat in the sour cream, peppermint extract, cocoa powder, and salt until combined.
4. Beat in the eggs, 1 at a time until combined.
5. Scoop about ¼ C of the cheesecake batter into the cupcake liners.
6. Bake in the oven for 17-21 minutes or until the edges are firm and it slightly jiggles in the center.
7. Allow cooling completely before removing and placing into the fridge overnight.

Ganache

1. Using a small saucepan, bring the heavy whipping cream to a simmer.
2. Pour over the chocolate chips in a heat-safe bowl.
3. Allow sitting for a minute before whisking until smooth.
4. Spoon on about 1-2 tbsp of the ganache onto the top of the cooled cheesecakes.
5. Sprinkle some crushed peppermint candy on top.
6. Enjoy!