Cheesecake Stuffed Red Velvet Cupcakes

• FOR THE CHEESECAKES:
• 1/2 cups Graham Cracker Crumbs (3 Sheets)
• 1-1/2 Tablespoon Butter, Melted
• 1/4 cups Plus 2 Tablespoons, Divided
• 6 ounces, weight Cream Cheese, Softened
• 1/4 cups Sugar
• 1/4 cups Plain Greek Yogurt
• 1/4 Tablespoons Vanilla
• 1 whole Egg
• FOR THE CUPCAKES:
• 1/2 cups Butter, Softened
• 1 cup Sugar
• 2 cups All-purpose Flour
• 2 Tablespoons Cocoa Powder
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 2 whole Eggs
• 1/4 cups Plain Greek Yogurt
• 1 teaspoon Vanilla
• 1 cup Milk
• 1 ounce, fluid Bottle Red Food Coloring
• Cream Cheese Frosting, To Frost The Cupcakes

1. For the cheesecakes:
2. Preheat oven to 350u0b0F.
3. Combine graham cracker crumbs, butter, and and 2 tablespoons sugar in a small bowl and press into the bottoms of a well greased mini muffin tin. Set aside.
4. In a mixer, beat together cream cheese and remaining 1/4 cup sugar. Stir in yogurt, vanilla, and egg.
5. Spoon onto graham cracker crumbs and bake for 20 minutes. Let cool to room temperature and place in the freezer for at least 1 hour.
6. For the cupcakes:
7. Preheat oven to 350u0b0F.
8. Cream butter and sugar until fluffy.
9. Meanwhile, in a large bowl, whisk together flour, cocoa powder, salt, and soda. Set aside.
10. Blend egg, yogurt, and vanilla into the butter and sugar mixture. Alternately stir in flour mixture and milk, beginning and ending with the flour mixture. Stir in red food coloring.
11. Pour batter into lined cupcake tins slightly less than halfway full. Place a mini cheesecake into the batter. Cover with batter to fill the tins.
12. Bake for 20-25 minutes, until an inserted toothpick comes out clean.
13. Let cool completely before frosting with cream cheese icing.

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Taken from tastykitchen.com/recipes/desserts/cheesecake-stuffed-red-velvet-cupcakes/ (may not work)