Mini Red Velvet Cheesecakes (Second Batch)

Mele, these are for you!

Step 1: Crush 1 1/4 cups of chocolate wafers (I used chocolate graham crackers).  Add 3-4 tablespoons of melted butter. Place 1 T of crust in cupcake liners.  Bake for 350 degrees for 5 minutes.

Mix two packages of cream cheese until fluffy. Add  1 cup of sugar and mix well.  Add a 1/4 cup of unsweetened cocoa (I used the Ghirardelli brand.) and mix well.

Pour cheesecake batter into liners on crust.  I used an ice cream scooper and filled it half way.

Bake in a 350 degree oven for 20-25 minutes until the middle is firm.

Take out of oven and cool.

The middle of cheesecakes will drop.

Cool in cooling rack for 20 minutes.  Cool in refrigerator.

Add whipped cream, powdered sugar, or cream cheese frosting to enhance flavor.



Recipe adapted from a Betty Crocker recipe



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