Ingredients

• 18 -24 chocolate and mint cookies (such as Keebler Grasshoppers or Girl Scout Thin Mints)
• 2 (8 ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 3 large eggs, beaten lightly
• 1/2 teaspoon chocolate mint extract (or 1/4 tsp mint and 1/4 tsp chocolate extract or chocolate liqueur)
• 1 cup sour cream
• 3 drops green food coloring
• 1 cup sour cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Line rregular muffin tins with cupcake liners and set 1 cookie into each tin.

2. Preheat oven to 325°F.

3. Beat cream cheese, sugar, cocoa powder, and flour together well.

4. Add eggs, one at a time, beating well after each.

5. Stir in sour cream and extract.

6. Fill tins and bake 20-25 minutes.

7. Filling will still appear soft but won't jiggle when cooked.

8. Cool in tins 5-10 minutes.

9. Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes).

10. Chill well before serving.

11. TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top).