No Bake Ice-cream Sundae Mini Cheesecakes

1. Make waffle cone crust: crush waffle cones in a blender on high speed for 1 minute. In a small bowl, combine waffle cone crumbs, brown sugar, and melted butter.
2. With a small ice-cream scooper, fill a lined cupcake pan with crumbs and firmly press down. Put in the refrigerator.
3. Make cream cheese filling: In a mixing bowl, beat cream cheese and sugars until smooth. The hazelnut and mocha Javamelts make a Nutella flavor cream cheese!
4. Add in sour cream and vanilla extract, and beat until smooth.
5. Scoop out cream cheese filling and put it in a medium bowl, set aside. Using the same bowl you beat the cream cheese and sugar in, add 1 cup heavy whipping cream and beat for 2-3 minutes until stiff peaks form.
6. Fold in the whipped cream and cream cheesecake filling until smooth.
7. Using a medium size ice-cream scooper or 2 tbsp measurement, scoop cream-cheese filling into the cupcake pan on top of the crust.
8. Refrigerate overnight or for 4 hours.
9. Make chocolate ganache by combining 1/2 cup chocolate chips and 1/4 cup heavy cream in a small bowl and microwave for approximately 45 seconds and stir.
10. Make whip cream: by whipping 1/2 cup heavy cream, 1/4 cup powder sugar, and 1 tsp vanilla extract together for 2-3 minutes.
11. Top cheesecakes off with ganache, whip-cream, sprinkles, and cherries! Enjoy!