Mini Grasshopper Cheesecakes Food

MINI GRASSHOPPER CHEESECAKES

Steps:

• Line rregular muffin tins with cupcake liners and set 1 cookie into each tin.
• Preheat oven to 325°F.
• Beat cream cheese, sugar, cocoa powder, and flour together well.
• Add eggs, one at a time, beating well after each.
• Stir in sour cream and extract.
• Fill tins and bake 20-25 minutes.
• Filling will still appear soft but won't jiggle when cooked.
• Cool in tins 5-10 minutes.
• Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).
• Chill well before serving.
• TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top).

GRASSHOPPER CHEESECAKE

Steps:

• CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon.
• Toss and mix well.
• Press into the bottom and partially up the sides of a 9 inch springform pan.
• Preheat the oven to 325 degrees F.
• CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft.
• Add 3/4 cup of the sugar and mix well.
• Stir in the creme de menthe, creme de cacao, flour and salt.
• Beat until the mixture is blended well.
• Add the egg yolks and sour cream, and beat until the batter is smooth and blended.
• In a different bowl, combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks.
• Fold the beaten whites into the cream-cheese mixture.
• Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken.
• A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it.
• Don't overbake; it will settle and firm somewhat as it cools.
• Don't worry if the cake cracks as it bakes.
• Remove and cool.
• Refrigerate if standing more than 4 hours.
• Garnish the top with grated chocolate.
• ENJOY!