Andes Mint Mini Cheesecakes

There is a special place in my heart for cheesecake.  These little Andes mint cheesecakes are packed full of decadent flavor.  Everything you always wanted in a mini.  They are perfect balance between your sweet tooth and your workout!

INGREDIENTS

• Pam nonstick baking spray
• 1 1/4 cup chocolate graham cracker crumbs
• 2 tablespoons sugar
• 4 tablespoons butter melted
• 2 (8 ounce) boxes of cream cheese softened
• 1/4 cup plus 2 tablespoons sugar
• 1 egg
• 1 teaspoon mint extract
• 4 drops green food coloring
• 1 1/4 cups chocolate chips
• 15 Andes mints coarsely chopped.

INSTRUCTIONS

1. Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
2. Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
3. In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
   
   Please visit Andes Mint Mini Cheesecakes for full instructions.