First of all: I have all the spoons and measuring cups. A glass of 250ml. To start preparing the Foundation. Melt the butter in a saucepan. Crumble chocolate cookies (I shredded in a blender, but you can beat it with a rolling pin). We need 1 Cup of prepared crumbs (I used 1.5 cups, but as you will see below in the section, the basis I have is pretty thick). Mix crumbs with butter. Zastelil muffin cups with paper cuffs and each cuff put about 1.5 tbsp of crumbs. Will trambeam spoon.

Brew some espresso. We will need 1/4 Cup. If you have no espresso machine simply dissolve 1 teaspoon of instant coffee in 1/4 Cup hot water. Will break the chocolate into pieces and leave in the hot coffee for 10 minutes. Mix. If the chocolate is not fully melted, put it another 10-20 seconds in the microwave.

Now mix our chocolate ganache with cream, eggs, flour, cream cheese, sugar, salt, liqueur and vanilla extract. Better to do it with a whisk, hand - mixer will drive in a lot a lot of bubbles when baking a cheesecake will crack.

Now pour the mixture over the cups - on top of a base cookie. I'm almost to the top turned out. It's not scary, because cheesecake does not rise much and after baking it a little even settles. Bake at 180C for approximately 20-25 minutes. Willingness cheese: edge he was already plump, but the middle is still slightly swaying. In any case it should not brown. If flushed, so overexposed in the oven. To be edible, but the texture will lose its tenderness. Get city from the oven, cooled directly in the molds to room temperature. Then gently remove from the form (not of paper cuffs!) and put another few hours in the refrigerator (I put on the night) on ripening.

The next day, whisk all the ingredients for the topping until soft peaks form...

And cover on top of our cheese-cakes. Decorate as best they can.

Bon appetit!