Cream butter and cream cheese. Beat in eggs. Add sugar, flour, crème de cocoa, brandy, and whipping cream. Beat until well mixed. Line cupcake tins with 30 paper liners. Twist cookies apart and place half in each of the liners (filling side up). Fill with batter until almost full. Bake at 350° for 25–30 minutes or until lightly browned; cool.
Combine all Topping ingredients. Stir, and store in refrigerator for 10 minutes or longer. Remove from refrigerator, and beat until soft peaks form. Frost the cheesecakes with this mixture, and sprinkle with nutmeg. Store in refrigerator.
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