Mini Peppermint and Chocolate Chip Cheesecakes

Ingredients

• 2 tablespoons butter melted
• 2 tablespoons mint 
• 1 cup chocolate wafer crumbs (such as Nabisco's Famous Chocolate Wafers; 22 cookies)
• 8 ounce carton cream sour low-fat
• 5 ounces cream cheese fat-free block-style softened
• 1 large eggs 
• 2 large egg whites 
• 2 tablespoons flour 
• 12  peppermint candies hard divided
• 0.3 teaspoon peppermint extract 
• 0.3 cup semisweet chocolate minichips 
• 0.3 cup sugar 
• 2 tablespoons sugar 
• 1 cup non-dairy whipped topping fat-free frozen thawed

Equipment

• food processor
• bowl
• oven
• wire rack
• muffin liners

Directions

1. Preheat oven to 32
2. To prepare crust, combine the first 3 ingredients in a small bowl. Press about 1 1/2 teaspoons crumb mixture into the bottom of each of 48 mini muffin cups coated with cooking spray.
3. Bake at 325 for 5 minutes.
4. To prepare the filling, place 6 candies, fat-free cream cheese and the next 6 ingredients (fat-free cream cheese through sour cream) in a food processor; process until smooth. Stir in minichips and peppermint extract. Divide the filling evenly among prepared crusts.
5. Bake at 325 for 12 minutes or until done. Cool in pans on a wire rack for 30 minutes.
6. Remove mini cheesecakes from pans, and cool completely. Top each mini cheesecake with 1 teaspoon whipped topping. Crush the remaining 6 candies; sprinkle the crushed candies and chocolate sprinkles over the cheesecakes.