• Preheat oven to 325°F. Lightly spray a mini cheesecake pan with cooking spray. Set aside.

Make The Brownie Base:

• In a small, microwave-safe bowl, melt the semi-sweet chocolate in the microwave at half power in 20-second intervals, stirring between each interval, until the chocolate is smooth and melted.
• In a small food processor, add the avocado, honey, vanilla extract, egg, and salt. Blend until smooth. Add the melted chocolate and blend until smooth and well combined.
• Divide the brownie batter evenly among the cavities of the prepared pan, about 1 heaping tablespoon per cavity. Gently smooth them out so they're even. Set aside.

Make The Cheesecake:

• In a small, microwave-safe bowl, melt the white chocolate as you did the semi-sweet chocolate—at half power in 20-second intervals, stirring between each interval, until it's smooth and melted. Set aside to cool.
• In a large bowl, beat together the cream cheese and Truvia until fluffy. Add the egg white, mint extract, and vanilla extract. Beat until just combined, being careful not to overbeat because that will add too much air into the cheesecake.
• Add the cooled, melted white chocolate. Stir gently until well mixed.

Assemble And Bake The Cheesecakes:

• Divide the cheesecake batter evenly among the brownie layers, about 2 tablespoons per cavity. Gently smooth out the tops of the cheesecakes.
  
• Bake just until the center of each cheesecake appears slightly jiggly, about 12-13 minutes.
• Let cool on the counter for 1 hour. Then refrigerate for 4 hours or overnight.
• Slide the cheesecakes out of the pan and top with chopped mint chocolate candies. Serve cold.