18 vanilla wafer cookies
20 oz. Whitehall Specialties Flavored Cream Cheese Product
1 cup sugar
1/3 cup baking cocoa
2 tsp vanilla
1 oz. bottle red food color
3 eggs, room temperature
whipped topping
additional cocoa for garnish
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Preheat oven to 350 degrees. Place baking cups in muffin tins. Place a vanilla wafer cookie in each baking cup. In a mixing bowl, beat softened Whitehall Specialties Flavored Cream Cheese Product until smooth. Gradually beat in sugar and cocoa until well blended. Mix in vanilla and food coloring until red color is consistent throughout. Beat in eggs, one at a time, just until blended. Divide batter evenly among the baking cups. The cups will be nearly full. Bake for about 20 minutes or until cheesecake is set. Cool 10 minutes at room temperature. Remove mini cheesecakes from muffin tin. Refrigerate at least an hour before serving. Top with whipped topping and sprinkle with sifted cocoa for garnish. Cover and refrigerate any leftovers. Enjoy!
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