Ingredients:

  • 1 1/2 cups (150g) chocolate wafer cookie crumbs (Oreo crumbs work great!)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon pure peppermint extract (not mint!)
  • 2 large eggs
  • 1/4 cup (60ml) sour cream
  • 1/4 cup heavy cream
  • 1/2 cup (60 g) crushed peppermint candy canes (about 6 regular-sized candy canes)
  • Additional mini candy canes for garnish (optional)

Instructions:

  1. Combine cookie crumbs, melted butter, and sugar in a bowl.
  2. Press evenly into the bottom of each muffin cup.
  3. Chill in the refrigerator for at least 30 minutes, or until firm.
  4. Preheat oven to 325°F (160°C).
  5. In a large bowl, beat cream cheese and sugar until smooth and creamy using an electric mixer.
  6. Beat in peppermint extract.
  7. Add eggs, one at a time, mixing well after each addition.
  8. Stir in sour cream until just combined. Be careful not to overmix.
  9. Pour cheesecake filling evenly over chilled cookie crusts.
  10. Bake for 20-25 minutes, or until the edges are set but the center still has a slight jiggle.
  11. Remove from oven and let cool completely in the muffin tin.
  12. Refrigerate for at least 2 hours, or preferably overnight, before serving.
  13. Whisk heavy cream.
  14. Spread the heavy cream on each cake.
  15. Sprinkle with crushed peppermint candy.
  16. Garnish with mini candy canes, if desired.