Ingredients:

  • 1 ½ cups (150g) chocolate wafer crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 1 tablespoon (12g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (60g) sour cream
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon peppermint extract
  • Pinch of salt
  • ½ cup crushed peppermint candies

Instructions:

  1. Combine wafer crumbs, melted butter, and sugar in a bowl. Press into the bottom of each muffin cup. Chill for 45 minutes.
  2. Preheat oven to 325°F (160°C).
  3. Beat cream cheese and sugar until smooth. Beat in sour cream, egg, vanilla, and peppermint extract until combined. Fold in salt.
  4. Pour filling over chilled crusts. Bake for 20-25 minutes, until edges are set but center jiggles slightly.
  5. Turn off oven and let cheesecakes cool in oven for 30 minutes with the door ajar. Cool completely at room temperature.
  6. Chill in refrigerator for at least 2 hours before serving.
  7. Top with crushed peppermint candies just before serving.