Red Velvet Cheesecake Mini Pies

Ingredients

• 1.8 cups chocolate wafers such as nabisco famous crushed
• 4.5 tablespoons butter melted
• 1 teaspoon plus 
• 16 oz cream cheese softened
• 0.8 cup granulated sugar 
• 2 teaspoons vanilla 
• 2 tablespoons food coloring red
• 2  eggs 
• 0.3 cup cocoa powder unsweetened
• 0.8 cup milk 
• 2 cups whipping cream 
• 2 tablespoons powdered sugar 
• 1 serving milk chocolate shavings 
• 0.5 cup frangelico 

Equipment

• bowl
• frying pan
• oven
• hand mixer
• muffin liners
• butter knife

Directions

1. Heat oven to 350°F.
2. Place paper baking cup in each of 18 regular-size muffin cups.
3. In small bowl, mix Crust ingredients. Divide crumb mixture among cups. Using fingertips, firmly press in bottom of each cup, making sure crumbs are firmly packed.
4. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in granulated sugar until fluffy. Beat in vanilla and food color. Beat in eggs, 1 at a time, until well blended.
5. Add cocoa and Bisquick mix, and beat until there are no more streaks and batter looks chocolaty.
6. Pour in milk, and beat until smooth and creamy.
7. Divide batter evenly among cups (cups will be almost full).
8. Bake 30 to 35 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in pan at least 45 minutes.
9. In chilled small bowl, beat whipping cream on medium speed 30 seconds; gradually increase speed to high, and beat until stiff peaks form. During last minute, beat in powdered sugar.
10. Remove cheesecakes from refrigerator and, using butter knife, gently pop them out of pan. Carefully remove wrappers, and top each chilled cheesecake with large dollop of whipped cream and a sprinkle of chocolate shavings.
11. Serve chilled.