#253 Cookie Countdown to Christmas#3 : Mini Red Velvet Cheesecakes

Sink your teeth into one of these mini red velvet cheesecakes that I baked for my Holiday office party(from Betty Crocker's collection) and try saving your fingertips!

Have you heard the phrase "bite the hand that feeds you"? Don't you think it came from a baby biting the mother's finger tips while she placed the first bite of solid food into her baby's tiny mouth? Then again, when food tastes incredibly delicious sometimes we all tend to bite the fork out of pure greed. If it is your own hand, the food is on the fork anyway and you can sink into it. These little bites of joy are so chocolatey sweet with cookie crumbs and loaded with cheesy red velvet flavor it can make your Holiday specially bright, at the same time being bite-size provide the guilt-free decadence you are sure to enjoy....as long as you watch your fingers!!

Ingredients:
24 thin chocolate wafer cookies , crushed (1 1/4 cups)
3 tablespoons butter, melted
2 packages (8 oz each) plus 4 oz cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened baking cocoa
2 teaspoons vanilla
2 tablespoons red food color
3 eggs
1/2 cup whipping cream
1 tablespoon granulated or powdered sugar
Chocolate curls, if desired

1 Heat oven to 350°F. Place foil baking cup in each of 16 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Divide crumb mixture among cups. With back of spoon, firmly press cookie crumbs in bottom of each foil cup.
2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup granulated sugar and the cocoa until fluffy. Beat in vanilla and food color. Beat in eggs, one at a time, until well blended. Divide batter evenly among baking cups (cups will be almost full).
3 Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in baking cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
4 In chilled small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with chocolate curls. Cover and refrigerate any remaining cheesecakes.