Preheat the over to 325 and lightly grease a 12-cup muffin pan. (If you have trouble getting cheesecakes out (like I do), use the foil part of the foil-lined cupcake liners. Just the foil part and it works like magic!)
For crust: Pulse cookies and bark in a blender until all crumbled. Add melted butter and pulse a couple more times to mix. Press about 1½ to 2 tbs of cookie crust mix into the cupcake cups, evenly, all over the bottom.
Warm up creamer and mix it with instant coffee granules. Set aside.
Start beating cream cheese in a mixer until smooth, about 2 minutes.
Add egg, creamer and sour cream mix until all incorporated. Scrape sides and bottom of the bowl and mix until all blended.
Add sugar and corn starch. Make sure that all ingredients are well combined.
Divide the cheesecake batter among the pan cups, filling them about ¾ full.
Bake for 17-20 minutes.
Place chocolate chips in a bowl. Heat up creamer for topping until it's hot but not boiling (you can do that in a microwave). Pour hot creamer into chocolate and start stirring and mixing until melted and smooth. (You can also do this in a double boiler but take it off heat once chocolate starts to melt.)
Drizzle chocolate mixture over cheesecakes and top off with some chopped peppermint bark.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.