Mini Maple & Bailey's Cheesecake Mousses

For dessert on New Year's Eve, I adapated a recipe from the Epicure Selections website and made some cheesecake mousses. The original recipe called for Maple Spice, Pumpkin Pie Spice, and gingerbread cookie crumbs. I decided to jazz it up a little!

MAPLE & BAILEY'S CHEESECAKE MOUSSES IN VERRINES
1/2 c. spreadable cream cheese
2 tsp. Maple Spice Fruit Dip Mix
1/2 c. whipping cream
2 tsp. Bailey's liqueur
6 Maple cookies
1 tsp. real maple syrup

Cream together first two ingredients. In a separate bowl, cream together the next two ingredients, then fold them into the cream cheese and mix well. Crush up each Maple cookie and press into the bottom of a verrine. Scoop the cream cheese mixture into a ziploc baggy and cut off the tip of one corner (now you have a piping bag!) Squeeze the mixture into the verrines, filling them to the top. Drizzle with maple syrup before serving.