Instructions

• Preheat the oven to 325°F. Line mini muffin tins with cupcake liners.
• Melt 1 cup white chocolate chips in a small microwave-safe bowl in 30-second increments, stirring between each interval, until smooth. Set aside to cool.
• Make the crust: in a medium bowl stir together 1½ cups mint Oreo cookie crumbles, ⅜ cup granulated sugar, and 3 tablespoons melted butter until evenly moistened. (If your Oreos are not already crumbled, pulse them in a food processor or crush them in a sealed bag.)
• Divide the crust mixture among the prepared liners—about 1 tablespoon of crumbs per cavity. Press the crumbs firmly and evenly into the bottom of each liner using the bottom of a measuring cup or a small mallet.
• In a large bowl, beat 16 ounces softened cream cheese with an electric mixer until smooth and fluffy.
• Add ⅔ cups granulated sugar, 1 teaspoon peppermint extract, and 1 teaspoon vanilla extract to the cream cheese. Beat until fully combined and smooth.
• Beat in the cooled melted white chocolate and ½ cup sour cream until incorporated. Taste to confirm the mint flavor.
• Add the 2 eggs, one at a time, stirring by hand after each egg until just combined.
• Add 1 to 2 drops gel-based green food coloring and stir by hand until the color is evenly distributed.
• Fold in 6 finely chopped mint Oreo cookies.
• Spoon the cheesecake mixture over the packed Oreo crusts, filling each cup almost to the top.
• Bake at 325°F for 20 minutes, or until the cheesecakes are set and dry to the touch on top.
• Remove from the oven and let the cheesecakes cool to room temperature (about 30 minutes). Then transfer the pan to the refrigerator and chill for 1 to 2 hours to firm.
• Make the chocolate whipped cream: in a chilled mixing bowl whip 2 cups heavy whipping cream with 4 tablespoons cocoa powder and 6 tablespoons powdered sugar until stiff peaks form.
• Pipe or spoon the chocolate whipped cream onto each chilled mini cheesecake and top each with an Andes mint (use the 18 Andes mints for decorating).