Ingredients:

16 whole Oreo, finely ground in food processor (crust)

3 tablespoons melted butter (crust)

16 oz. (2-8-oz. pkg.) cream cheese (filling)

1/2 cup sugar (filling)

2 eggs (filling)

1 1/3 cups sour cream (filling)

3 Tablespoons Bailey's Irish Cream (filling)

1 teaspoon vanilla extract (filling)

6 ounces semi-sweet chocolate, melted and cooled slightly (filling)

4 ounces bittersweet chocolate, coarsely chopped (ganache)

1/2 cup heavy cream (ganache)

2 teaspoons light corn syrup (ganache)

Directions:

1. Preheat oven to 350F. Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.

2. In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla.

3. Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.

4. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

5. Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze.

Bon Appetit!