Start by taking your graham crackers and use your blender or food processor, or a good old fashioned plastic bag with a mallet to crush up the graham crackers into almost a flour.

Stir sugar in to the graham crackers, and add melted butter, use a fork to mix it all together, then stir in just a pinch of salt.

In a bowl cream together the (whipped) cream cheese, ricotta, and sugar.

Add in egg, and blend with hand mixer until fully incorporated.

Mix in 2 Tbs flour

Use a muffin tin, and line with cupcake liners.

Spoon about a Tbs of graham cracker crust mixture into the bottom of each liner. Press it down with the back of a spoon. Use more for thicker crust, or less if you want a thin crust on your cheesecake.

Fill 3/4 full with cheesecake mixture.

Spoon a little melted Creme de Menthe into the cheesecake mixture

Spoon a little more cheesecake mixture in to fill cup.

Use a toothpick to swirl it, and get a marbled look.

You should have 4 empty muffin slots, fill each of these with 1/4 cup of water, the water will help the cheesecake bake more evenly.

Bake at 350 for 20-22 minutes, until just set in center. Do not overcook.

Remove from oven.

Let cool in pan for 15 minutes, remove from pan to cooling rack, and let cool an additional 45 minutes.

Put in fridge for minimum of 2 hours.

Remove from fridge and drizzle melted Creme de Menthe over top, and serve.