Preheat oven to 350°F.

Line a 12-cup muffin tin with paper liners; set aside.

Using a small mixing bowl, add cookie crumbs and melted butter; stir until well combined.

Divide crust mixture evenly into lined muffin tin. (Tip: Pack mixture down into liners using a small flat-bottomed glass.)

Bake for 5 minutes. Remove from oven and set aside to cool.

Using a microwave-safe bowl or a double-burner, melt the semi-sweet chocolate; set aside to let cool.

Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (~3 minutes).

Add sugar and mix well, scraping down the sides of the bowl as needed.

Whisk the eggs and egg yolk together and add to the bowl; mix until well combined.

Add the sour cream, vanilla extract and melted chocolate; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Pour batter evenly into muffin cups. (Note: Cups can be filled to top of the liners.)

Bake for 20 minutes, or until centers of cheesecakes are just barely set. (Note: The center of each cheesecake should still be slightly loose. If the cheesecakes crack, it’s ok – they’re getting covered with ganache!)

Let cheesecakes cool for 15 minutes and then transfer to freezer for 1 hour. (Note: I leave them in the pan for this step.)

Using a microwave-safe bowl or a double-burner, melt the chocolate chips with the heavy whipping cream; stir until smooth.

Pour ganache on top of each cheesecake. Place cheesecakes in refrigerator for 20 minutes to let the chocolate ganache set.

Using a medium mixing bowl, add the whipping cream, powdered sugar and cocoa powder. Use an electric mixer fitted with the whisk attachment to whip until stiff peaks form.

Transfer whipped cream into a piping bag fitted with a large star tip. Pipe whipped cream on top of each cheesecake. (Tip: I like to remove the paper wrappers at this stage as they come off easier while cheesecakes are still slightly frozen.)

Before serving, garnish tops of cheesecakes with Andes mints.