Red Velvet Cheesecake Cupcakes - cooking recipe

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

Preparation

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.
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.
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.
Keep any leftovers sealed in the refrigerator (Yeah Right!).