Creating Andes Mint Mini Cheesecakes can be easy and enjoyable when you follow these straightforward steps:

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Prepare Muffin Tin: Line a muffin tin with paper liners or spray with non-stick cooking spray.
3. Make Crust: In a bowl, mix Oreo cookie crumbs with melted butter until combined. Press about 1 tablespoon of this mixture into the bottom of each muffin liner.
4. Prepare the Batter: In a mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until well combined.
5. Add Eggs: Add eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.
6. Incorporate Sour Cream: Mix in the sour cream until fully blended.
7. Add Mint Chips: Gently fold in ¾ cup of Andes Mint baking chips into the batter.
8. Fill Muffin Liners: Spoon the cheesecake batter into the prepared muffin tin, filling each cup about ¾ full.
9. Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center is slightly jiggly.
10. Cool: Remove from the oven and allow to cool to room temperature before transferring to the refrigerator.
11. Chill: Chill the mini cheesecakes in the refrigerator for at least 2-3 hours, or overnight for best results.
12. Garnish: Before serving, melt the remaining Andes Mint baking chips and drizzle over the chilled cheesecakes for a decadent touch. Add a mint leaf for extra flair if desired.

With these steps, creating perfect Andes Mint Mini Cheesecakes is a breeze!