Mini Red Velvet Cheesecakes

Ingredients

• 24 thin chocolate wafer cookies, crushed (1¼ cups)
• 3 tablespoons butter, melted
• 2 packages (8 oz each) plus 4 oz cream cheese, softened
• 1 cup granulated sugar
• ¼ cup unsweetened baking cocoa
• 2 teaspoons vanilla
• 2 tablespoons red food color
• 3 eggs
• ½ cup whipping cream
• 1 tablespoon granulated or powdered sugar

Instructions

1. 1Preheat the oven to 350°F and line 16 standard muffin cups with foil liners. Stir the crushed chocolate wafer cookies and melted butter together, then press the mixture firmly into the bottom of each lined cup using the back of a spoon.
2. 2Beat the softened cream cheese in a medium bowl using an electric mixer on medium speed until completely smooth. Slowly add 1 cup of granulated sugar and the unsweetened cocoa powder, beating until the mixture becomes light and fluffy.
3. 3Mix in the vanilla extract and red food coloring. Add the eggs one at a time, beating well after each addition. Pour the batter evenly into the prepared muffin cups so they are nearly full.
4. 4Bake for 20 to 25 minutes until the centers are set. Let them cool in the pan for 15 minutes, noting that the centers will sink slightly. Remove the cheesecakes from the pan and chill in the refrigerator for at least 1 hour uncovered, then cover and chill for another hour.
5. 5Whip the heavy cream and 1 tablespoon of sugar in a chilled bowl using an electric mixer on high speed until stiff peaks form. Remove the foil liners from the cheesecakes right before you plan to serve them.
6. 6Spoon or pipe the freshly whipped cream onto each cheesecake. Keep any leftover portions stored in the refrigerator.

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