Chocolate Shortbread Cake

Line each compartment of a 6-mold mini cheesecake pan (or jumbo-size muffin pan) with plastic wrap. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and next 2 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until chocolate is melted. Whisk in cream and bourbon. Remove from heat. Gently stir cookies into chocolate mixture, and pour into prepared pan (about 3/4 cup in each mold). Chill 2 to 24 hours or until set. Remove cakes from pan to a wire rack in a parchment paper-lined jelly-roll pan; discard plastic wrap. Slowly pour warm Easy Ganache over cakes, spreading to edges and on sides. Chill 1 hour before serving. Note: We tested with LU Le Petit Beurre cookies. Store any leftover ganache in the refrigerator. Reheat in the microwave; drizzle over ice cream or your favorite pound cake.