Mini Red Velvet Cheesecakes

Chocolate Cookie Crust Directions :

1. Using a food processor, bled up the oreo cookies and the melted butter
2. until combined and wet sand like
3. Set aside
4. Line a cupcake pan with white cupcake liners
5. Using a tablespoon, scoop the crust into the cupcake liners
6. Using a flat bottomed cup or measuring cup, press the crust down firmly
7. Set aside

Red Velvet Cheesecake Directions :

1. Preheat oven to 350 degrees
2. Using a hand mixer, beat the cream cheese, sour cream, sugar and cocoa until combined
3. Beat in the vanilla until combined
4. Beat in the eggs, one at a time until combined
5. Beat in the Red Gel Food coloring until combined
6. Scoop about 1 ½ tbsp of the cheesecake batter into the cupcake liners
7. Bake in the oven for 20-22 minutes or until the top is firm
8. Remove from oven and allow to cool to room temperature
9. Once cooled, place in the fridge overnight

Chocolate Ganache topping Directions

1. Using a medium pot, bring the heavy whipping cream to a simmer
2. Pour the chocolate chips into a medium bowl, pour the heavy cream over the chocolate chips
3. Let sit for 2 minutes and then mix until smooth and combined
4. Remove the cheesecakes from the fridge
5. Scoop 1 tbsp of the chocolate ganache on top of the cheesecakes and smooth evenly with a butterknife
6. Sprinkle some oreo crumbs on top