Ingredients:

  • 1.5 cups (150g) chocolate wafer crumbs
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tbsp (12g) granulated sugar
  • 1 pinch sea salt
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 0.5 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 0.25 cup (60ml) sour cream, room temperature
  • 3 tbsp (45ml) green crème de menthe liqueur
  • 1 tbsp (15ml) white crème de cacao liqueur
  • 0.5 tsp pure peppermint extract
  • 4 oz (113g) semi-sweet chocolate, finely chopped
  • 0.5 cup (120ml) heavy whipping cream

Instructions:

  1. Preheat your oven to 325°F (160°C) and line a standard 12-count muffin tin with paper or foil liners.
  2. In a medium bowl, combine chocolate wafer crumbs, melted butter, 1 tablespoon sugar, and salt. Mix until the texture resembles wet sand.
  3. Press 1.5 tablespoons of the crust mixture into the bottom of each liner, packing tightly. Par-bake for 5 minutes, then remove from oven to cool.
  4. In a large bowl, beat the softened cream cheese and 0.5 cup sugar on medium-low speed until smooth and creamy, avoiding over-mixing to prevent air bubbles.
  5. Add eggs one at a time, beating on low speed after each addition. Stir in the sour cream, crème de menthe, crème de cacao, and peppermint extract until combined.
  6. Divide the mint filling evenly among the 12 muffin cups, filling each nearly to the top.
  7. Bake for 18-20 minutes or until the edges are set but the centers still have a slight jiggle. Remove from oven and let them sit in the tin for 10 minutes, then move to a wire rack.
  8. Chill in the fridge for at least 3 hours. Prepare the ganache by heating heavy cream in a small saucepan until it just begins to simmer. Pour over chopped chocolate, let sit for 2 minutes, then stir until glossy.
  9. Spoon a layer of ganache over each chilled cheesecake. Refrigerate for at least 30 minutes before serving.