Black Magic Spellcakes (Black Velvet Cheesecake)

I'm ready for shorter days and cooler weather. I'm ready for fall. I'm ready for brisk morning walks and coming home to delcious smells of simmering Crockpots. I'm ready for jeans and boots and sweaters. I'm ready for cold nights and extra blankets, scented candles and cinnamon coffee. I want comfort foods and Halloween...

Ahh yes, Halloween. The only holiday where I can dress up and pretend to be someone else for one glorious night....or one glorious month if I do it right.:) I want to decorate with headstones, orange lights and spiderwebs. I want to carve pumpkins, and eat creepy Halloween inspired foods while sipping on bubbling drinks. I want to eat Halloween candy for dessert...or even better, these super rich and decadent Black Velvet Cheesecakes!
The perfect mini cheesecake that is easy to prepare and oh so yummy! Make them for your next Halloween gathering. They're the perfect finale to a dark and festive Halloween meal of, Spiderweb Eggs, Love at First Bite Linguini and Fangtinis. Enjoy!

Black Magic Spellcakes

Makes 12

1- 8 oz. package plus 4 oz. cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract
2 eggs
1 cup semi sweet chocolate chips, melted
2 T milk or cream
1 t. black gel food coloring
black sugar granules

Crust
1-2 cups Chocolate Oreos, finely crumbled
1 T butter, melted

Preheat oven to 350 degrees.
Line muffin tin with paper baking cups.

Beat cream cheese and sugar in a medium bowl until fluffy. Add vanilla and eggs one at a time. Set aside.
Place Chocolate chips and milk in a double boiler and heat until melted and smooth. Set aside to cool for 2 minutes or so.
Slowly add melted chocolate to cream cheese batter and beat until incorporated. Add black gel food coloring until you get a deep black batter.

Place Oreo cookies in a food processor and pulse until you get fine crumbs. Add melted butter and process again until incorporated.

Line cupcake pan with baking cups and add about 1-2 Tablespoons of Oreo Cookie crumbs to the bottom of each baking cup. (I used a small cookie scoop) With the back of a small spoon, press and smooth out the crumbs so that it forms a packed crust that lines the bottom of the cupcake liner. Fill each of the baking cups three-fourths full with chocolate cream cheese mixture.
Bake for 15 minutes. Cool for 20 minutes and then refrigerate for at least 2 hours.