Red Velvet Cheesecake Cupcakes

• 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

1. 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.
2. 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.
3. 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.
4. Keep any leftovers sealed in the refrigerator (Yeah Right!).

chocolate cookies, cream cheese, sugar, cocoa, vanilla, red food coloring, eggs

Taken from www.food.com/recipe/red-velvet-cheesecake-cupcakes-449345 (may not work)