• Heat oven to 350 degrees Fahrenheit.
• Place 2 cups (about 8 oz.) of gluten free graham crackers (use regular graham crackers if not gluten free) in a food processor and pulse until they resemble coarse crumbs.
• Pour the crumbs into a mixing bowl and add 2 Tbsp. of brown sugar along with ¼ tsp. of kosher salt. Stir until combined.

  Melt 5 Tbsp. of unsalted butter and slowly pour it into the mixture, stirring until completely combined.
• Whip 8 oz. of room temperature cream cheese for a few minutes using a hand mixer or Kitchen Aid mixer. Add ½ cup of room temperature sour cream and mix for another couple of minutes until the mixture is smooth and creamy.
• Add 2 eggs, ¼ cup sugar, and 1 ¼ tsp. peppermint extract to the bowl and mix for another minute or two or until completely combined.
• Line a muffin tin with cupcake liners.
• Spoon 3 Tbsp. or so of the graham cracker mix into each liner and press down with the spoon. Pour 3 Tbsp. or so of the cream cheese mixture on top of the graham cracker layer.
• Place the pan in the oven and bake for 22-25 minutes. The cheesecake cups will puff up a bit as they bake and then deflate a little when removed from the oven. The tops will brown slightly. Remove from oven when finished and allow to cool completely.

For The Chocolate Ganache:

• Heat a few cups of water in a double boiler. Once the water is boiling reduce to a low boil and place the top pan on the burner.
• Pour ½ cup semi-sweet chocolate chips (a good quality such as Ghirardelli) into the pan. Allow the chocolate to melt and stir ½ cup of heavy whipping cream into the chocolate along with ¼ tsp. instant coffee (optional). Continue to stir until the mixture is smooth and creamy.

  Remove from heat when finished.
• Place 3-4 candy canes or a handful of peppermint candies into a plastic bag. Smash them with a rolling pin or meat tenderizer until they have broken into small pieces or a fine dust.
• Place the cheesecake cups on a serving tray. Pour desired amount of chocolate ganache over each cup and then sprinkle desired amount of peppermint candy over the chocolate.