Red Velvet Cheesecake Cupcakes

"A taste of heaven" is what most everyone that tries these cupcakes says.

• Ready In: 40 mins
• Serves: 16
• Yields: 16 cupcakes

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

Directions

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!).