Instructions

• Preheat the oven to 325°F. Line muffin tins with cupcake liners.
• Melt 1 cup white chocolate chips in a microwave-safe bowl in 30‑second increments, stirring between each interval, until smooth. Set the melted white chocolate aside to cool to room temperature.
• In a bowl, stir together 1½ cups mint Oreo cookie crumbles, 3/8 cup granulated sugar, and 3 tablespoons melted salted butter until evenly moistened.
• Divide the crumb mixture among the lined muffin cups (about 1 tablespoon per cup). Press the crumbs firmly into the bottom of each cup to form a crust.
• In a large bowl, beat 16 ounces softened cream cheese until smooth and fluffy.
• Add 2/3 cup granulated sugar, 1 teaspoon peppermint extract, and 1 teaspoon vanilla extract to the cream cheese and beat until combined.
• Beat in the cooled melted white chocolate and 1/2 cup sour cream until the filling is smooth.
• Add the 2 eggs one at a time, mixing by hand or on low speed after each egg until just combined.
• Add 1 to 2 drops gel-based green food coloring (start with 1 drop) and mix until the color is uniform.
• Fold in 6 finely chopped mint Oreo cookies.
• Spoon the cheesecake mixture over the packed crusts, filling each liner almost to the top.
• Bake at 325°F for 20 minutes, until the cheesecakes are set and the tops are dry to the touch.
• Cool the cheesecakes in the pan to room temperature (about 30 minutes), then refrigerate for 1 to 2 hours to chill completely.
• To make the chocolate whipped cream, 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 one with an Andes mint for decorating.