Red Hot White Chocolate Cheesecakes

By srumbel

Two times the cinnamon candies makes these Red Hot White Chocolate Cheesecakes a fun and spicy treat to make for your favorite Valentine.
from insidebrucrewlife.com

Ingredients

• For the Crust
• 15 Oreo cookies
• 3 Tablespoons butter, melted
• For the Cheesecakes
• 2 - 8 ounce packages cream cheese, softened
• 1/2 cup sugar
• 2 Tablespoons sour cream
• 2 Tablespoons flour
• 2/3 cup white chocolate chips
• 1 Tablespoon coconut oil
• 2 eggs
• For the Mousse
• 1 - 8 ounce package cream cheese, softened
• 1 - 5 ounce box Red Hot candies, crushed (3/4 cup)
• 2 cups Cool Whip
• 18 cinnamon jelly hearts
• sprinkles

Preparation

Step 1

Preheat the oven to 350 degrees. Place a large baking sheet on the very bottom rack and fill it halfway with water. Place 18 cupcake liners in 2 muffin tins.

Place the cookies, cream included, in a food processor. Pulse until it becomes crumbs.

Mix together the crumbs and butter. Spoon evenly into the bottoms of the cupcake liners. Press down firmly. Set aside.

Beat the cream cheese and sugar until creamy. Add the sour cream and flour and beat again.

Place the white chocolate chips in a microwave safe bowl. Heat for 30 seconds. Stir and heat again for 15 seconds. Add the coconut oil and stir until creamy.

Pour the melted white chocolate into the cream cheese mixture and beat until creamy again. Add the eggs one at a time beating after each one.

Gently stir 2 Tablespoons of the crushed Red Hot candies into the cheesecake batter. Evenly spoon the batter onto the prepared crusts.

Place the pans on the rack right above the water and bake for 25 minutes. Remove immediately and place on a wire rack to cool for 20 minutes. Gently lift the cheesecakes out of the pans and place on the wire rack to cool for another 30 minutes. Refrigerate until completely chilled.

Beat the cream cheese until creamy. Add the rest of the crushed candies and beat again. Fold in the Cool Whip gently.

Spoon the mousse into a piping bag with icing tip 1M. Swirl the mousse on top of the chilled cheesecakes. Refrigerate until needed. Top with a cinnamon jelly heart and sprinkles right before serving.

Yield: 18 cheesecakes