Crust

Preheat oven to 350 degrees and line the cupcake pan with white cupcake liners.

Using a large bowl, whisk together the chocolate graham cracker crumbs and sugar.

Gently mix in the melted butter until a sandlike mixture forms.

Spoon 1 tablespoon into each cupcake liner.

Using a flat-bottomed cup, gently press down to make an even crust layer.

Bake the crust in the oven for 5 minutes.

Remove and allow to cool completely.

Filling

Reduce the oven temp to 250 degrees.

Using a large bowl, beat the cream cheese and sugar until combined and smooth.

Beat in the egg until combined.

Beat in the pure vanilla extract and the Kahlua until combined.

Spoon about 2 tablespoons of the cheesecake batter into the cupcake liners.

Gently tap the pan onto the counter to release any ‘bubbles’ in the batter.

Bake in the oven for 25 minutes or until the center doesn’t jiggle.

Remove from the oven and allow to cool to room temperature before removing and placing on a smaller cookie sheet and place in the fridge overnight.

Topping

Using a small bowl beat the heavy whipping cream until stiff peaks form.

Scoop into the piping bag.

Pipe dollops of whipped cream onto the top of the cheesecakes.

Using a duster, sprinkle a dusting of the espresso powder over the cheesecakes.

Enjoy!