Mini Peppermint Mocha Cheesecakes

Preheat the oven to 350ºF. Crush up the chocolate cookies and add melted butter. Stir together. You should have a wet sand like consistency. Use about 1 Tbsp of the crushed cookie mixture in each muffin tin. Press down. Bake for 10 minutes. Remove from oven and set aside.

Melt the chocolate using a double boiler. Set aside.

While the crusts are pre-baking add cream cheese, cocoa powder, sugar, flour and eggs to a large bowl. Beat on medium low speed until creamy and smooth. Add vanilla and salt. Using a spatula fold the instant espresso powder and melted chocolate until mixed in. Lastly add sour cream and heavy cream.

Place mixture in muffin tins. Place the muffin tins onto a large tray/baking pan. Fill the baking sheet or the pan with about half an inch of near boiling water. Bake in the oven for 25-30 Minutes or until the center of the cheesecakes registers between 155ºF.

Allow to cool on top of the stove or on the counter for about an hour. Place uncovered in the fridge for at least 4 hours to completely cool. (you can also freeze these in advance).

For the whipped topping add cold mascarpone, cold heavy cream and peppermint extract to a bowl. Whip until peaks appear. Fold in 2-3 Tbsp of powdered sugar.

Frost the tops of each cheesecake and add some crushed candy canes.