Bailey's Espresso Cheesecake Cupcakes

These addictive mini cheesecakes will be the star of the show! Perfect amount of coffee with chocolate mixed with the lush creaminess in each bite!

Ingredients: Crust

• 2 cups chocolate cookie crumbs (I used Oreos but chocolate animal cookies or chocolate graham crackers work)

• 5 Tbsp butter, melted

Cheesecake

• 3 boxes 8 oz cream cheese, room temperature

• 1 cup + 2 Tbsp granulated sugar

• 4 Tbsp all-purpose flour

• 3 large eggs, at room temperature

• ½ cup sour cream

• ⅓ cup Bailey's Espresso Irish Cream

Directions:

1. Preheat oven to 350 F. Line 18 cupcake tins with paper liners. In a bowl, mix the melted butter with the cookie crumbs.

2. Distribute crumbs evenly between cupcake tins. Use the bottom of a spoon or glass to press down firmly (each liner should have ¼-1/2 inch crust). Bake for ten minutes. Remove from oven and set aside. Reduce oven temperature to 325 F.

3. In a large bowl or the bowl of a stand mixer, combine cream cheese, sugar and flour. Beat on medium speed until smooth, about two minutes.

4. Beat in eggs one at a time until each is incorporated.

5. On low speed, beat in the sour cream and Bailey's until fully incorporated.

6. Fill liners with cookie crust about ⅔ full of the cheesecake batter.

7. Bake for 18-22 minutes, until tops are set. Cool completely in pans, then refrigerate for at least 2 hours. Serve chilled, garnished with chocolate covered espresso beans or chocolate shavings.

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