Mini Red Velvet Cheesecakes (Print Version)

# Ingredients:

01 - 15 regular Oreo cookies.
02 - 3 tablespoons unsalted butter, melted.
03 - 16 ounces cream cheese, softened to room temperature.
04 - 2 tablespoons sour cream.
05 - ¾ cup granulated sugar.
06 - ¼ cup cocoa powder.
07 - 1 teaspoon vanilla extract.
08 - 2 tablespoons red food coloring.
09 - 2 large eggs.

# Instructions:

01 - Heat oven to 350°F. Put paper liners in muffin pans for 16 cheesecakes.
02 - Crush Oreos into fine crumbs using blender or food processor. Mix with melted butter until well combined.
03 - Press crust mixture evenly into lined muffin cups. Bake for 5 minutes, then remove from oven.
04 - Beat cream cheese until smooth. Mix in sour cream and sugar until well combined.
05 - Add cocoa powder, vanilla, and red food coloring, mix on low. Beat in eggs one at a time just until mixed.
06 - Divide mixture between crusts, filling almost full. Bake 20-22 minutes at 350°F.
07 - Let cool for 1 hour at room temperature, then chill in refrigerator for 2 hours until set.

# Notes:

01 - Red color deepens during baking.
02 - Cheesecakes will sink slightly while cooling.
03 - Can be stored in fridge up to three days.

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