Mini Grasshopper Cheesecakes

A thin mint cookie for a base and a yummy green filling..perfect for St Patricks day or anytime. A big hit with kids too. My own creation. You will need 18-24 foil cupcake liners for these.

• Ready In: 1 hr
• Serves: 18-24

Ingredients

• 18 -24  chocolate and mint cookies (such as Keebler Grasshoppers or Girl Scout Thin Mints)
• 2 (8 ounce) packages cream cheese, softened
• 1 1⁄4 cups granulated sugar
• 1⁄3 cup  unsweetened cocoa powder
• 2  tablespoons all-purpose flour
• 3  large eggs, beaten lightly
• 1⁄2 teaspoon  chocolate  mint extract (or 1/4 tsp mint and 1/4 tsp chocolate extract or chocolate liqueur)
• 1  cup sour cream

• Topping

• 3  drops  green food coloring
• 1  cup sour cream
• 2  tablespoons granulated sugar
• 1  teaspoon vanilla extract

Directions

1. Line rregular muffin tins with cupcake liners and set 1 cookie into each tin.
2. Preheat oven to 325°F.
3. Beat cream cheese, sugar, cocoa powder, and flour together well.
4. Add eggs, one at a time, beating well after each.
5. Stir in sour cream and extract.
6. Fill tins and bake 20-25 minutes.
7. Filling will still appear soft but won't jiggle when cooked.
8. Cool in tins 5-10 minutes.
9. Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).
10. Chill well before serving.
11. TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top).