• Preheat oven to 350 degrees. Line 12 muffins cups with paper liners.

For the Crust

• In a food processor, add cookies and pulse to form fine crumbs.  Add 3 tablespoons of sugar and pulse 1-2 times to combine.  Pour in melted butter and run until the butter has coated the crumbs.  Press 2 tablespoons of crumbs into the bottom of each of the 12 muffin cups.  Bake for 7-10 minutes in the oven.
  30 thin chocolate cookies, 3 Tablespoons sugar, 5 Tablespoons butter

For the Filling

• In a food processor or bowl of mixer, process the cream cheese until smooth.  Add the remaining filling ingredients through the sour cream and mix until combined. Stir in the mini chocolate chips.
  16 ounces cream cheese, ¾ cup sugar, 1½ Tablespoons flour, 2 eggs, 2 Tablespoons milk, ¼ teaspoon peppermint extract, ½ teaspoon vanilla extract, 4 ounces sour cream, ½ cup mini chocolate chips

Mini Cheesecakes

• Fill muffin cups 3/4 of the way full with the the cheesecake filling.
• Bake at 350 degrees for 20-25 minutes or until set.  Let stand in pan for 5 minutes and then remove to wire cooling rack to finish cooling.
• Once cooled, store in the refrigerator until ready to serve.  Serve topped with whipped cream and crushed candy cane pieces or sprinkles.
  Whipped cream, Crushed candy cane pieces