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Instructions:

1. Prepare Crust:

Preheat oven to 325°F (160°C). Line a mini muffin tin with mini cupcake liners or use a silicone mold.

Mix cookie crumbs, melted butter, and sugar until combined.

Press about 1 tablespoon into each mold or liner.

Bake for 5 minutes. Let cool.

2. Make Cheesecake Filling:

Beat cream cheese until smooth.

Add sugar and beat again until creamy.

Mix in sour cream, vanilla, and salt.

Add eggs one at a time on low speed (do not overmix).

Spoon mixture over crusts, filling nearly to the top.

3. Bake:

Bake for 15–18 minutes, or until the centers are set but still slightly jiggly.

Cool completely, then chill in the fridge for at least 4 hours.

4. Ganache Topping:

Heat heavy cream until hot but not boiling. Pour over chocolate chips and let sit 2 minutes.

Stir until smooth and glossy.

Spoon over each chilled cheesecake.

5. Finish with Chocolate Kiss:

Once ganache is slightly set, pipe a chocolate kiss shape on top using a small piping bag.

Or press a Hershey’s Kiss into the center.

Tip: Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.