Everytime I make these cheesecake bites I always get people asking for the recipe! It's perfect for a holiday treat. You can also use this recipe to make the cheesecake whole instead of the bites, enjoy!
PREHEAT oven to 325°F if using a 24 cup mini muffin pan.
MIX crumbs, 1/4 cup of the sugar and the melted butter; Spray pan with nonstick cooking spray; press graham cracker crumbs very firmly onto bottom of each cup. Bake 8 - 10 minutes.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and the extract; pour over crust. (I use a gallon sized ziploc bag or pastry bag to fill the cups more easily.)
BAKE 28 - 30 minutes or until center is almost set; cool completely before removing from pan. Refrigerate 4 hours or overnight.
Top with the whipped topping and chopped Andes mints. Store leftover cheesecake in refrigerator.