Peppermint Mini Cheesecakes Recipe

Instructions:

1. Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, combine chocolate wafer crumbs, melted butter, 1 tablespoon granulated sugar, and salt. Press approximately 1.5 tablespoons of the mixture into the bottom of each liner.
3. In a large bowl using an electric mixer on low speed, beat the softened cream cheese and 1/2 cup granulated sugar until completely smooth and emulsified.
4. Add the eggs one at a time, mixing only until the last streak of yellow disappears to avoid over-aeration. Stir in the sour cream, peppermint extract, vanilla extract, and melted white chocolate.
5. Divide the batter evenly among the muffin cups. Bake for 18 minutes or until the edges are set but the centers still have a slight, gelatinous jiggle.
6. Remove from the oven and allow to cool to room temperature in the tin. Transfer to the refrigerator and chill for at least 4 hours to set.
7. Before serving, whisk the cold heavy whipping cream and powdered sugar until stiff peaks form. Dollop onto the chilled cheesecakes and garnish with crushed candy canes.