Baileys Cheesecake Brownie Bites (Print Version)

# Ingredients:

→ Brownie Bottom

01 - 7 ounces semi-sweet chocolate
02 - 6 ounces unsalted butter
03 - 2 large eggs
04 - ¾ cup sugar
05 - ⅓ cup all-purpose flour
06 - 2 tablespoons unsweetened cocoa powder
07 - ½ teaspoon baking powder
08 - ⅛ teaspoon salt

→ Cheesecake

09 - 8 ounces cream cheese, room temperature
10 - ¼ cup sour cream, room temperature
11 - ½ teaspoon vanilla extract
12 - ¼ cup granulated sugar
13 - ½ teaspoon salt
14 - 1 large egg
15 - 1 large egg yolk
16 - ¼ teaspoon instant espresso
17 - 1 teaspoon water
18 - 3 tablespoons Baileys Irish Cream
19 - Pinch cinnamon

→ Ganache

20 - 3 ounces semi-sweet chocolate
21 - ¼ cup heavy cream

# Instructions:

01 - Preheat oven to 350°F. Grease mini cheesecake pan molds.
02 - Melt chocolate and butter slowly on low heat. Mix eggs and sugar. Sift dry ingredients. Combine all in order, adding chocolate when cooled.
03 - Add 2 tablespoons brownie mix to each mold. Bake 12 minutes until toothpick comes out clean. Cool and reduce oven to 325°F.
04 - Beat cream cheese and sour cream until smooth. Add sugar, salt, vanilla, eggs. Mix espresso with water, then add with Baileys and cinnamon.
05 - Spoon batter over brownie bases. Bake 12 minutes, then leave in turned-off oven 10 more minutes. Cool completely then refrigerate 4+ hours.
06 - Heat cream until almost boiling, pour over chocolate. Let sit 10 minutes, then stir until smooth.
07 - Remove cheesecakes from molds. Top each with ½ teaspoon ganache and shaved chocolate.

# Notes:

01 - Can be stored in refrigerator up to 3 days
02 - Melt chocolate slowly to avoid burning

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