Mini Cheesecakes

Preheat oven to 350ºF. Line one miniature muffin tin and half of second muffin tin with cupcake wrappers.

In a food processor, crush cookies into fine crumbs. Mix cookies and melted butter together. Divide cookie mixture evenly between cupcake wrappers. Using a shot glass, press the cookies into the bottom of the cupcake wrappers and set aside.

In a large bowl, beat sugar and 16 ounces of the cream cheese until smooth. Beat in eggs, 1/2 teaspoon of the vanilla extract, and corn starch until blended. Stir in sour cream.

Pour cream cheese mixture evenly over each of the cupcake wrappers. Bake for 15 minutes. Remove from the oven and allow the cheesecakes to cool, then remove the cupcake wrappers.

While cheesecakes are cooling, beat softened butter, remaining 4 ounces of cream cheese, powdered sugar, and remaining 1/2 teaspoon vanilla extract until smooth.

Add the frosting to a piping bag or a resealable bag and snip off the corner. Pipe frosting onto cheesecakes.

Using a small mesh strainer, dust cheesecakes with cocoa powder. Top each cheesecake with a chocolate-covered espresso bean.