Mini Red Velvet Cheesecakes

Ingredients:

Cake

• 3/4 cup crushed chocolate wafer cookies (about 13)
• 1.5 tbsp unsalted butter, melted
• 1 tbsp light brown sugar
• A pinch of salt
• Cooking spray to spray the pan
• Special equipment: 12 7.5cm round mini cheesecake tins.

Cream

• 510 g of full-fat cream cheese, at room temperature
• 1 tbsp. + 3 tbsp. l. (232.5 g) granulated sugar
• 1.5 tbsp dry buttermilk
• 1 tbsp vanilla extract
• 1/8 tsp salt
• 3 large eggs + 2 large yolks, room temperature
• 1/3 cup heavy cream
• 3 tbsp. alkalized cocoa
• 1.5 tbsp red food coloring

Cheese cream

• 170 g of cream cheese, room temperature
• 4 tablespoons powdered sugar
• 1 cup heavy cream
• 1 tsp vanilla extract
• Chocolate shavings, for decoration

Preparation:

1. Preheat oven to 160°C.
2. In a bowl, combine crushed cookies, butter, brown sugar, and salt until crumbly. Lightly spray six round mini cheesecake pans with cooking spray. Spoon 2 tablespoons of the mixture into each pan and press down to flatten.A cooking spray cap works great for this! Just wipe it off thoroughly.).
3. Bake for 8 minutes and let cool while you prepare the filling.
4. Cream:
   Place a pie plate filled with 2.5 cm of hot water on the bottom rack of the oven. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, 1 minute. Add the granulated sugar, buttermilk powder, vanilla extract, and salt and mix on low speed for 1 minute. Scrape down the sides of the bowl and the paddle. Beat for 1-2 minutes. In a separate bowl, beat the eggs and yolks until smooth. Add the eggs to the cream cheese mixture in three additions, mixing well after each addition. Scrape down the sides of the bowl and the paddle again.
5. Microwave the cream until steaming, about 1 minute. Stir in the cocoa powder and red food coloring until smooth. Using a mixer on low speed, fold in the chocolate and cream. Divide the cream evenly among 12 muffin tins, filling each to about 0.5 cm from the rim.
6. Place the cheesecakes on the middle rack of the oven and reduce the temperature to 300°F (150°C). Bake until the cheesecakes are puffed and slightly jiggly and the internal temperature reaches 160°F (71°C), 42-48 minutes. Turn off the oven and leave the cheesecakes in for 25 minutes (they will shrink slightly as they cool).
7. Cheese cream:
   Beat the cream cheese and powdered sugar with a mixer until smooth and light, 3-5 minutes. Add the cream and vanilla and mix on low speed until smooth. Scrape down the sides of the bowl and beat on medium speed until medium peaks form. Spoon a dollop of cream cheese frosting onto each cheesecake and sprinkle with chocolate shavings.