mini mocha cheesecakes

1. Preheat oven to 320 F (160 C) and line a standard muffin tin with 12 liners.
2. Prepare the oreo cookie crumb crust. In a small bowl combine the finely crushed oreos and melted butter until evenly coated. Divide the mixture evenly into the liners, pressing down to form the crust.
3. Bake for 5 minutes, then remove and let cool.
4. Make the mocha cheesecake filling. Beat the room temperature cream cheese in a mixing bowl until smooth.
5. Add the cocoa powder and sugar and continue beating until light and fluffy.
6. Mix in the sour cream and vanilla extract.
7. Mix together the espresso powder and hot water and then add to the cheesecake filling. Beat until full incorporated.
8. Add the eggs one at a time, beating after each addition until just combined.
9. Divide the batter evenly into the prepared tin and bake for 20-23 minutes. The center of the cheesecake should still jiggle a bit.
10. Remove from the oven and let cool to room temperature. Transfer to the refrigerator for at least three hours before adding ganache and serving.

white chocolate kahlua ganache

1. Place the white chocolate and heavy cream in a bowl and microwave in 20 second increments, whisking in between, until smooth.
2. Whisk in the kahlua until fully incorporated. Cover and refrigerate for 2 hours.
3. Use an electric mixer to beat the ganache on medium speed until light and fluffy (3-4 minutes). Transfer to a pastry bag and pipe onto the chilled cheesecakes.