✨ Ingredients

For the Crust:

• 1 cup chocolate cookie crumbs (e.g., Oreos, without filling)

• 3 tbsp melted butter

• 1 tbsp granulated sugar (optional)

For the Cheesecake Filling:

• 2 (8 oz) blocks cream cheese, softened

• 1/2 cup granulated sugar

• 1/4 cup sour cream

• 1 tsp vanilla extract

• 2 large eggs

• Pinch of salt

For the Ganache Topping:

• 1/2 cup heavy cream

• 1/2 cup semi-sweet chocolate chips

Optional Chocolate Kiss Dollop:

• Extra ganache or melted chocolate (piped into kiss shapes)

• OR Hershey’s Kisses

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🧁 Instructions

1️⃣ Make the Crust:

1. Preheat oven to 325°F (160°C).

2. Line a mini muffin pan with mini cupcake liners or use a silicone mold.

3. In a bowl, mix cookie crumbs, melted butter, and sugar until fully combined.

4. Press about 1 tablespoon of the crust mixture into each liner.

5. Bake for 5 minutes, then let cool completely.

2️⃣ Prepare Cheesecake Filling:

1. Beat cream cheese until smooth.

2. Add sugar, beat until creamy.

3. Mix in sour cream, vanilla, and salt.

4. Add eggs one at a time, mixing on low speed (don’t overmix).

5. Spoon filling over the crusts, nearly to the top.

3️⃣ Bake the Cheesecakes:

1. Bake for 15–18 minutes, or until centers are set but still slightly jiggly.

2. Cool completely at room temperature.

3. Refrigerate for at least 4 hours or overnight.

4️⃣ Ganache Topping:

1. Heat heavy cream until hot but not boiling.

2. Pour over chocolate chips, let sit for 2 minutes.

3. Stir until smooth and glossy.

4. Spoon over each chilled cheesecake.

5️⃣ Add Chocolate Kiss:

• Once ganache sets slightly, pipe a chocolate kiss shape on top
  OR

• Gently press a Hershey’s Kiss into the center.

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🧊 Storage Tips:

• Store in an airtight container in the fridge for up to 4 days.

• Freeze for up to 1 month – perfect for make-ahead desserts!