Red Velvet Cheesecake Cupcakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 16 chocolate cookies (i use girl scout thin mint cookies)
• 20 ounces light cream cheese (2 1/2 8oz packages)
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons vanilla
• 2 tablespoons red food coloring
• 3 eggs
• 8 ounces cool whip lite

Recipe

• 1 heat oven to 350 degrees f. place foil baking cups in a regular size muffin tin and put 1 cookie in the bottom of each cup.
• 2 in a large bowl beat softened cream cheese with an electric mixer until smooth, add 1 cup of sugar, 1/4 cup unsweetened cocoa powder until fluffly. add the eggs 1 at a time, 2 teaspoons vanilla, and food coloring until well blended. divide between the 16 cups evenly until mostly full.
• 3 bake @ 20 to 25 minutes until the centers are firm, allow to cool for @ 15 minutes and remove from muffin tin. cover and refrigerate in foil cup for at least 1 hour. the centers will fall, so remove foil cup and put @ 2 tablespoons of cool whip in the middle just before serving.
• 4 keep any leftovers sealed in the refrigerator (yeah right!).