10Oreo cookiescrushed finely or chopped in a food processor
1tbspbuttermelted
16ozCream Cheesesoftened at room temperature
1/2cupsugar
1/4cupunsweetened cocoa powder
1/4cupIrish Cream Liqueur optional
2large eggs
Decorating
2ozsemisweet chocolate
3/4cupheavy cream
1/2cupmini marshmallows
Instructions
Cheesecakes
Preheat oven to 325°F with a rack in the center position. Line a 12-cup muffin pan with paper liners and set aside.
Combine the cookie crumbs and melted butter; press onto bottoms of 12 paper-lined muffin cups. Bake for 8 minutes. Allow to cool completely.
Beat cream cheese, 1/2 cup sugar, and 1/4 cup cocoa powder in a stand mixer fitted with a paddle attachment (or using a hand-held mixer) until blended. Mix in the Bailey's Irish Cream, if using. Add the eggs, one at a time, mixing on low speed after each just until blended. Do not over mix. Distribute the batter evenly among the cookie crust cups.
Bake for 22 to 25 minutes, or until the centers are almost set. Place on a rack and cool completely. Refrigerate for two hours.
Decorative Chocolate Handles
Meanwhile, line a baking sheet with parchment paper. Place the semisweet chocolate in a heatproof bowl and melt in the microwave using 30 second intervals, stirring with a spatula after each interval. Spoon the chocolate into a re-sealable Ziploc bag. Cut a very small piece off one bottom corner of the bag; pipe the chocolate into 12 small 'C' shapes, resembling cup handles, onto the lined baking sheet. Freeze until solid and ready to use.
Remove the liners from the cheesecakes. Beat the cream and remaining teaspoon of sugar in a separate medium bowl with a mixer on high speed until soft peaks form; spoon onto the cheesecakes. Dust with remaining cocoa powder; top with marshmallows. Gently press the chocolate handles into the side of each cheesecake.