Mini Red Velvet Oreo Cheesecakes (Print Version)

# Ingredients:

→ For the Oreo Brownie Crust

01 - 3 tablespoons all-purpose flour
02 - 1/2 cup cocoa powder
03 - 1/2 cup granulated sugar
04 - 1/4 cup unsalted butter, melted
05 - 1 egg, room temperature
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
08 - 12 Oreo cookies

→ For the Red Velvet Cheesecake

09 - 8 oz cream cheese, room temperature
10 - 1 egg, room temperature
11 - 1/4 cup sour cream, room temperature
12 - 1/4 cup granulated sugar
13 - 1 tablespoon cocoa powder
14 - 1/2 teaspoon vanilla extract
15 - Red gel food coloring

→ For the Topping

16 - 8 oz Cool Whip, thawed
17 - Chocolate shavings

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line a 12-cup standard cupcake tin with paper liners and set aside.
02 - In a medium bowl, whisk together the flour, cocoa powder, and salt. In a large bowl, whisk together the sugar and egg until pale, about 2 minutes. Add in the melted butter and vanilla extract, then stir in the dry ingredients until well combined.
03 - Divide the brownie batter evenly among the lined cups of the cupcake tin. Use the back of a spoon to spread the batter into an even layer at the bottom of each cup.
04 - Bake the brownie crust for 5 minutes at 350°F. Remove from the oven and reduce the oven temperature to 325°F.
05 - Once the brownie bases have cooled slightly, gently press an Oreo cookie into the center of each cup.
06 - In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the egg, sour cream, and vanilla extract, mixing until combined. Add the cocoa powder and mix until well incorporated. Add red gel food coloring, starting at a low speed, until you achieve the desired red velvet color. Use a rubber spatula to ensure all ingredients are well combined.
07 - Scoop the red velvet cheesecake mixture over the brownie crust and Oreo cookie in each cup, filling until almost full. Tap the pan a couple of times on the counter to level out the mixture and remove any air bubbles.
08 - Bake for 15-18 minutes at 325°F, or until the edges of the cheesecakes are set but the centers still have a slight jiggle.
09 - Allow the cheesecakes to cool completely to room temperature. Then transfer to the refrigerator and chill for at least 1 hour before serving.
10 - Transfer the thawed Cool Whip to a piping bag fitted with a decorative nozzle. Pipe a swirl of Cool Whip on top of each mini cheesecake and sprinkle with chocolate shavings.

# Notes:

01 - Can be made up to 2 days ahead and stored in the refrigerator
02 - For best results, ensure all refrigerated ingredients are at room temperature before mixing
03 - Gel food coloring works better than liquid for achieving a vivid red color
04 - If you prefer homemade whipped cream, you can substitute 2 cups of heavy cream whipped with 1/4 cup powdered sugar for the Cool Whip

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