These simple to make cheesecake cups are terrific for a potluck gathering!

Mint Brownie Cheesecake Cups

Ingredients

7 crushed chocolate cream-filled chocolate sandwich cookies
1 — 4.67 oz. package Andes mint candies
1 — 8 oz. package cream cheese, softened
1/4 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
Additional Andes mint candies

Directions

~Paper-line miniature muffin cups. Press one teaspoon cookie crumbs onto the bottom of each muffin cup; set aside.

~Heat candies on high in a microwave-safe bowl for 30 to 60 seconds (or until melted), stirring every 15 seconds. Cool to room temperature.

~Beat cream cheese and sugar in a small bowl until smooth. Beat in egg and vanilla. Stir in melted candies.

~Spoon one tablespoon mixture into each cup. Bake at 350° for 25 to 30 minutes (or until tops appear dry and begin to crack). Cool for one minute before removing to wire racks to cool completely.

~Drizzle with additional melted candies. Store in the refrigerator.