Mini Red Velvet CheesecakesYield: 12 cheesecakesIngredients:For the crust:10 Oreo cookies2 tablespoons butter, meltedFor the cheesecake:12 oz. cream cheese, softened1 tablespoon sour cream1/2 cup granulated sugar3 tablespoons cocoa powder1 teaspoon vanilla extract4 teaspoons red food coloring 1 large egg, room temperatureFor the topping:1/2 cup heavy cream, cold2 tablespoons powdered sugar1/2 teaspoon vanilla extractDirections:Preheat oven to 350 degrees F. Lightly grease a mini cheesecake pan. To the bowl of a food processor, add Oreo cookies and pulse into fine crumbs. Transfer crumbs to a small bowl and pour in melted butter. Use a fork to mix in melted butter until all crumbs are evenly moistened.Scoop a heaping tablespoon of crumbs into each cavity of the cheesecake pan. Use the bottom of a shot glass or any flat bottomed object to press down and compact the crumbs into an even layer.Bake for 5 minutes. Then, remove from the oven and reduce oven temperature to 325 degrees F.In a medium-sized bowl, using an electric hand mixer, beat together cream cheese, sour cream, and granulated sugar until well-blended and smooth. Add cocoa powder and vanilla, and beat until incorporated. Beat in red food coloring. Lastly, beat in egg just until combined.Bake cheesecakes for 13-15 minutes, or until tops are set. Turn off the oven, and leave the cheesecakes in there for 5 minutes with the oven door open.Then, remove from the oven and let cool to room temperature, before transferring to a refrigerator to chill overnight.In a small bowl, using an electric hand mixer, beat together heavy cream, powdered sugar, and vanilla extract until soft peaks form. Remove mini cheesecakes from pan and decorate with whipped cream as desired before serving.Receita traduzida:Para a crosta:10 bolachas Oreo2 colheres de sopa de manteiga derretidaPara o cheesecake:340g de cream cheese amaciado1 colher de sopa de creme de leite de caixinha1/2 xicara de acucar granulado3 colheres de sopa de cacau em po1 colher de cha de extrato de baunilha4 colheres de cha de corante alimentar vermelho1 ovo grande, temperatura ambientePara a cobertura:1/2 xicara de leite que bate chantilly, frio2 colheres de sopa de acucar em po1/2 colher de cha de extrato de baunilhaModo de fazer:Pre-aquecer o forno a 176 graus.Colocar os cookies no processador e pausar em migalhas finas. Juntar com a manteiga derretida. Colocar nas formas e pressionar com um copo. Assar por 3 minutos.Baixar o forno para 160 graus.Bater o cream cheese, creme de leite e o acucar granulado. BATER.Adicionar o cacau e a baunilha. BATER.Adicionar o corante. BATER.Adicionar ovo. BATER.Assar entre 15 e 28 minutos.Desligar o forno e deixar os bolos la dentro, com a porta do forno aberta, por 5 minutos.Deixar em temperatura ambiente ate esfriar.Bater o creme de leite que vira chantilly com acucar e a baunilha. Deixar na geladeira por 12 horas. Rota das Emocoes Jericoacoara Delta do Parnaiba Lencois MaranhensesMorais Brito Viagens e TurismoFone: (86) 3321-1969Site: http://www.deltadoparnaiba.com.br/ Reservas: http://www.deltadoparnaiba.com.br/formul.aspO Parque Nacional dos Lencois Maranhenses, unico deserto do mundo que abriga milhares de lagoas de aguas cristalinas em meio a dunas de areia branca, possui uma area com cerca de 155 000 hectares de extensao.