Red Velvet Cheesecake Cupcakes

Directions

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