Ingredients
Cooking spray
12 chocolate sandwich cookies, crushed
2 tbsp. melted butter
Pinch of kosher salt
12 oz. cream cheese, softened
2 large eggs
1/3 c. granulated sugar
1/4 c. Baileys Original Irish Cream
1/4 c. sour cream
1 1/2 tbsp. all-purpose flour, divided
1/2 tsp. pure vanilla extract
Pinch of kosher salt
1/2 c. mini chocolate chips
Whipped cream
Chocolate sauce
Mini chocolate chips
Preparation
Step 1Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed cookies, melted butter, and a pinch of salt and stir until completely combined. Press cookie mixture into paper liners and set aside.Step 2In a large bowl, beat cream cheese until light and fluffy, then add eggs and sugar and beat until smooth. Add Baileys, sour cream, 1 tablespoon flour, vanilla, and a pinch of salt and beat until combined.Step 3In a medium bowl, toss mini chocolate chips with remaining 1/2 tablespoon flour, then fold into cheesecake batter and spoon over cookie crusts.Step 4 Bake until centers are almost set, about 20 minutes. They may jiggle slightly in the center. Let cool for 30 minutes at room temperature, then refrigerate until set, about 2 hours.Step 5Remove cheesecakes from muffin pan and discard paper liners. Top with whipped cream, drizzle with chocolate sauce, and sprinkle with mini chocolate chips.
Wanna supersize it? Try our classic Baileys Cheesecake.
