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.
I have made this a couple times. At least once each with Keebler's Simply line of butter cookies, and with homemade butter cookies. I don't feel the cookies stand out much, so I'd used whatever's quick/cheap.It is very rich, so I've decided my go-to pan/shape for this dessert is a mini muffin pan. I used paper muffin liners, and it was a bit of a pain to unwrap them, but really a more appropriate size. You will still have plenty of ganache to cover the extra surface area.The chocolate, honey and bourbon are a great combination in this recipe, altering the flavor profile a bit from your everyday chocolate desserts. It is definitely does not have a traditional cake texture or lightness, but I wouldn't just call it melted chocolate either.