01 -
Heat oven to 350°F. Lightly coat mini cheesecake pan with nonstick spray.
02 -
Melt chocolate and butter slowly over low heat. Whisk sugar and eggs together. Combine dry ingredients in a bowl. Stir chocolate mixture into egg mixture a bit at a time, then fold in dry ingredients.
03 -
Put 2 tablespoons of brownie batter into each mold. Bake for 12 minutes or until a toothpick comes out clean. Let them cool as you work on the cheesecake topping. Lower oven temperature to 325°F.
04 -
Blend cream cheese and sour cream until creamy. Stir in sugar, salt, and vanilla. Add eggs, one at a time. Dissolve espresso in water and fold it in along with Baileys and cinnamon.
05 -
Pour about 2 tablespoons cheesecake batter over brownie layers. Bake for 12 minutes. Turn oven off, and leave cheesecakes inside for 10 minutes with the door closed.
06 -
Cool completely at room temp, then move to the fridge for at least 4 hours.
07 -
Heat cream until almost boiling. Pour it over chopped chocolate. Let it sit 10 minutes, then stir until smooth and creamy.
08 -
Pop cheesecakes out of their molds. Drizzle each with ½ teaspoon ganache and add chocolate shavings on top. Serve right away or refrigerate to let the ganache set.