Mini Cheesecakes with Spider Webs for Halloween

1. 1

   Equipment needed 10 2-1/2 inch molds, Blender, Beater, Big bowl, Several small bowls, Paper for baking, Pastry bag (small tip) or a small plastic bag with one of the tips cut, Cooking/baking sheet size 10 x 14 inches approximately, Toothpicks

2. 2

   For the crust Put the chocolate cookies in the blender (without the filling) and crush them until they're completely crushed.

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   Melt the butter in the microwave for 15 seconds, mix it with the pulverized cookies.

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   Prepare 10 (2-1/2 inch) round molds by spraying with cooking spray and putting a strip of parchment paper in the inside of every mold.

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   Pour 1 1/2 tablespoons of the cookies mixture, use a spoon to press cookie mixture firmly down to create a crust.

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   Cover with foil paper and put it in the refrigerator while you make the cake.

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   For the cake Preheat the oven to 300F.

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   Beat the cream cheese with the vanilla until it is very creamy, add the sugar and keep beating.

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   Add the eggs and the single egg yolk and beat until everything is well mixed.

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    Separate the mixture in two equal parts.

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    Add the coloring in one of the mixtures and mix until you achieve a vibrant orange color.

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    Remove the molds from the refrigerator and carefully pour the mixture on each of the molds, first the orange and then the white one.

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    Bake the cakes for 35 minutes, when the time's up, turn off the oven but leave the cakes in it with the oven's door semi-open for 15 more minutes.

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    Bring them out and let them cool for roughly 10 minutes or until they've cooled off.

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    Cover them and put the cooking sheet in the refrigerator for 2 hours or overnight.

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    For the frosting Place the chocolate and the whipped topping in a medium sized bowl, heat in the microwave for 1 minute, take it out and stir the mix, if needed put in the microwave again in 10 second intervals until attaining a creamy mix.

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    Remove cakes from molds and discard parchment paper.

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    Spread the chocolate on top of the cakes.

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    Melt the white chocolate in the microwave for 25 seconds, stir until creamy.

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    Put the white chocolate in the pastry bag and draw circles over the cakes.

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    With a toothpick, trace straight lines from the middle of the circles to the outside of them.

* Per serving · 4 servings · Values may vary.