Red Velvet Cheesecake Cupcakes

My Valentine's Day consisted of these beauties!

In honor of Valentine's Day I wanted to make something different but still screamed Valentine's! Plus, I really love cheesecake. These are a great combination of the traditional red velvet cupcake, chocolate, and cheesecake. They are rich, creamy and delicious!

Red Velvet Cheesecake Cupcakes
From: Betty Crocker

• 24 thin chocolate wafer cookers, crushed (1 1/4 cups)
• 3 Tbsp butter, melted
• 2 pkgs (8oz each) plus 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup unsweetened baking cocoa
• 2 tsp vanilla
• 2 Tbsp red food coloring
• 3 eggs
• 1/2 cup whipping cream
• 1 Tbsp powdered sugar

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.*

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).

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.

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.

*An alternative crust I like to use for mini cheesecakes - Instead of making a crumb mixture, I just place a whole Oreo cookie into each cupcake tin. That's it! It's so easy, you don't have to make a mess crushing cookies or get any additional dished dirty!