Instructions

For the Crust:

1. Line 20 muffin cups with cupcake liners.

TIP - to help with the cheesecake sticking double line the muffin cups.

1. Add cookies to a food processor and grind until the cookies are fine crumbs.
2. Add the sugar and melted butter.
3. Process until combined..
4. Spoon a rounded tablespoon into 20 cupcake liners, press firmly.
5. A small juice glass is great for this.
6. 
7. 

For the Filling:

1. Beat cream cheese until creamy.
2. Add sour cream, eggs, sugar and vanilla until well blended.
3. Fold in baking chips.
4. Spoon 1/4 cup filling.
5. Bake at 325 degrees 15-20 minutes or until tops are set.
6. Increase oven to 400 degrees.
7. Make glaze.

For the Glaze:

1. Mix together all ingredients.
2. Once oven heats to 400 degrees top the cheese cakes with 1/2 tablespoon of glaze.

TIP - Put the glaze on all the cupcakes, then go back and using the back of your tablespoon spread out the glaze. The heat from the cupcakes has heated the glaze enough to make it easier to spread.

1. Bake 5 minutes.
2. Cool on the counter 1 hour.
3. Leave cheese cakes in muffin cups and cool completely in refrigerator.
4. Top with crushed peppermint candy.