Creating Andes Mint Mini Cheesecakes is simple if you follow these easy steps:

1. Preheat Your Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. Prepare the Crust: In a medium bowl, mix the chocolate cookie crumbs and melted butter until combined. Press the mixture evenly into the bottom of each muffin liner to form a crust.
3. Mix the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
4. Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract, mixing until well combined.
5. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition until fully blended.
6. Stir in Sour Cream and Mint: Mix in the sour cream and peppermint extract until smooth and creamy.
7. Add Mint Chips: Gently fold in ¾ cup of the Andes mint baking chips into the cream cheese mixture.
8. Fill the Muffin Tins: Spoon the cream cheese mixture evenly into each muffin liner, filling them about ¾ full.
9. Bake: Place in the preheated oven and bake for 18-20 minutes, or until the centers are set but still slightly jiggly.
10. Cool: Remove from the oven and let cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before refrigerating for at least 2 hours.
11. Garnish: Before serving, top each cheesecake with whipped cream, a sprinkle of remaining mint chips, and an additional Andes mint for decoration.

These steps will guide you in creating these incredible Andes Mint Mini Cheesecakes effortlessly.