Mini Dark Chocolate Candy Cane Kiss Cheesecakes

• 24 whole Oreo Cookies
• 6 Tablespoons Butter, Melted
• 2 packages (8 Oz. Size) Softened Cream Cheese
• 4 ounces, weight Semi Sweet Dark Chocolate, Melted
• 2 whole Eggs
• 1/2 cups Granulated Sugar
• 24 whole Hershey's Candy Cane Kisses, Unwrapped

1. Preheat oven to 325u0b0F. Lightly spray 2 mini cheesecake pans with nonstick cooking spray and set aside.
2. In a food processor, grind Oreo cookies to crumbs. Pour in melted butter and blitz again until well mixed. Spoon about a tablespoon of cookie mixture into each cheesecake well. Press down. Set aside.
3. In a stand mixer, whip cream cheese and melted chocolate together. Scrape sides and mix again until evenly mixed. Stir in eggs. Scrape sides and mix again. With mixer on low, stir in sugar. Scrape sides and whip again briefly so the filling is evenly mixed with no lumps. Spoon over top each crust and bake 15-20 minutes or until cheesecakes are set. (When you shake the pan, they shouldn't jiggle.)
4. Cool to room temperature, remove from pans and refrigerate. Before serving, top with 1 candy cane kiss. Serve.

cookies, butter, cream cheese, chocolate, eggs, sugar, kisses

Taken from tastykitchen.com/recipes/desserts/mini-dark-chocolate-candy-cane-kiss-cheesecakes/ (may not work)