Mini Baileys Cheesecakes

INGREDIENTS

FOR THE CRUST

• Cooking spray
• 12 chocolate sandwich cookies, crushed
• 2 tbsp. melted butter
• Pinch of kosher salt

FOR THE CHEESECAKE

• 12 oz. cream cheese, softened
• 2 large eggs
• 1/3 c. granulated sugar
• 1/4 c. Baileys Original Irish Cream
• 1/4 c. sour cream
• 1 1/2 tbsp. all-purpose flour, divided
• 1/2 tsp. pure vanilla extract

Mini Baileys Cheesecakes

• Pinch of kosher salt
• 1/2 c. mini chocolate chips

FOR GARNISH

• Whipped cream 
• Chocolate sauce
• Mini chocolate chips

DIRECTIONS

1. Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed cookies, melted butter, and a pinch of salt and stir until completely combined. Press cookie mixture into paper liners and set aside.
2. In a large bowl, beat cream cheese until light and fluffy, then add eggs and sugar and beat until smooth. Add Baileys, sour cream, 1 tablespoon flour, vanilla, and a pinch of salt and beat until combined.
3. In a medium bowl, toss mini chocolate chips with remaining 1/2 tablespoon flour, then fold into cheesecake batter and spoon over cookie crusts.
4. Bake until centers are almost set, about 20 minutes. They may jiggle slightly in the center. Let cool for 30 minutes at room temperature, then refrigerate until set, about 2 hours.
5. Remove cheesecakes from muffin pan and discard paper liners. Top with whipped cream, drizzle with chocolate sauce, and sprinkle with mini chocolate chips.

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