Rich and creamy mini coffee cheesecakes with a chocolatey crust and bold espresso flavor — perfect for individual servings at any gathering.

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Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
Mix chocolate cookie crumbs and melted butter. Press into the bottoms of the liners to form crusts.
In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
Add sour cream, eggs, flour, espresso powder, and vanilla extract. Mix until smooth and creamy.
Divide batter evenly among crusts in muffin tin.
Bake for 18–22 minutes, until centers are just set.
Let cool in pan, then chill in refrigerator for at least 2 hours.
Top with whipped cream and garnish with chocolate shavings or cocoa powder before serving.