Instructions:

Preheat oven to 325 ° Fahrenheit

For Crust:

1. Place breadcrumbs, pecans, pepper and salt in food processor
2. Pulse until pecans are finely ground
3. Add Kerrygold Unsalted Butter and pulse a few times until mix begins to come together
4. Line mini cupcake tins with paper liners
5. Fill each cup with a teaspoon of crust mix
6. Press down hard with fingertips or water bottle cap to make a firm, flat layer
7. Chill tins and make the filling

For Filling:

1. Using a stand or a hand mixture, beat cream cheese and cream together until smooth. Cream cheese must be room temperature or mixture will be lumpy
2. Add egg, beat until fully incorporated, add second egg, beating until fully incorporated
3. Once mixture is smooth, fold in crumbled Kerrygold Cashel Blue Farmhouse Cheese
4. Fill cups evenly with cheesecake batter, to about three-fourths full
5. Bake for 18-20 minutes