Nonstick baking spray 1
1/4 cups chocolate graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter melted
2 (8 ounce) boxes of cream cheese softened
1/4 cup plus 2 tablespoons sugar
1 teaspoon mint extract
4 drops green food coloring
1 1/4 cups chocolate chips
15 Andes mints coarsely chopped
Preheat oven to 325 degrees and spray mini cheesecake pan with non stick baking spray.
Combine graham crackers, 2 tablespoons sugar and butter. Divide in the mini cheesecake pan evenly. Press down gently with a spoon.
In a stand mixer blend cream cheese and 1/4 cup plus 2 tablespoons sugar until smooth and creamy. Add the egg, mint extract and food coloring: mix just until incorporated on low. Spoon cream cheese mixture over the chocolate graham crackers; dividing evenly.
Bake for 25 minutes. Turn off the oven, prop open the oven door with a wooden spoon and allow the cheesecakes to cool down slowly.
Remove from oven and chill for several hours or overnight before removing from pan.
Melt chocolate chips in microwave according to manufacturers instructions. Top each mini cheesecake with a heaping tablespoon of chocolate and a few pieces of Andes mints.