Girl Scout Thin Mint Cookie Cheesecake Cups

13 Thin Mint Cookies, ground in food processor or blender (you can also use the mint Oreos)
2 Tablespoons melted butter
8 oz softened cream cheese
½ cup sugar
1 egg
2½ Tablespoons buttermilk
5 Thin mint cookies coarsely crumbled

¼ cup chocolate chips
2-3 Tablespoons heavy cream
3-5 Thin mint cookies, crumbled (for top of cups)

1. Preheat oven to 300ºF. Combine ground cookies and butter in a medium bowl. Drop about 1 Tablespoon of cookie mixture into 24 mini cupcake tins that has been sprayed with cooking spray. (If you have mini cupcake paper wrappers I'd use them, it was difficult to remove my cheesecake cups from the tin itself). Press crust into cups with back of a spoon.

2. In an electric or stand mixer cream the cream cheese and sugar until well combined. Add egg and buttermilk until well combined as well. Stir in crumbled cookies. Pour cheesecake mixture into cupcake tins filled almost to the very top. Bake for 25-28 minutes or until cooked through. Remove and cool for 15 minutes. Melt chocolate chips in microwave until melted and smooth. Stir in heavy cream until smooth and shiny. Spoon about 1 Tablespoon over each cheesecake cup and sprinkle with additional crumbled cookies.

24 mini cheesecake cups