Mint Chocolate Mini Cheesecakes

So I had a pack of chopped up Andes mints in my freezer. Do you have things like that? Things you forget you have that someone sent you in a package? Or maybe you've been hoarding it. Christmas is the perfect time to use up your chocolate stash, right? I decided to use some of those Andes mint bits to top a last minute variation of my easy, cheater cheesecake in a bite size for a party. They turned great and my kids loved them. The mint and the green were perfect for Christmas! Maybe you have a party you can take these to?

Mint Chocolate Mini Cheesecakes

2 8oz packages cream cheese (450g), softened
2 eggs
1/2 cup sugar

3/4-1 tsp mint extract

green food coloring (opt)1 recipe chocolate pie crust*

Chopped Andes Mints (or mini chocolate chips?)

Press the Oreo crust into a 9 inch pie plate or into 12 regular sized muffin cups or about 36 mini muffin cups (I love making these smaller sized!). In a large bowl, cream together cream cheese, sugar, and eggs. Add mint extract and the green food color to make the batter a nice minty green. Pour mixture over Oreo crust. Bake at 325F (160C) for 30 to 35 minutes until set (less time for muffin sized). Remove from oven to cool. Sprinkle on chopped candy bits or chocolate chips when still slightly warm--press in slightly. Refrigerate until ready to serve.

*I probably used about 20 Oreos and maybe only 2-3 Tbs of butter for my crust. 

Variation--If you are making regular sized muffin cups, why crush Oreos and melt butter at all?? Just put a whole Oreo in the bottom of each muffin liner. It makes a perfect little crust on the bottom without all the fuss! 

**FYI packs of Andes mints are found easily and cheaply on Taobao, China people. Just search "Andes."