CHERRY CHOCOLATE CHEESECAKE CUPCAKES

Steps:

• Pre-heat the oven to 350 degrees. Empty contents of the graham cracker packages from the boxes of the No Bake Cheesecake mix into a bowl. Pour over melted butter stirring until all graham cracker crumbs are moist. Press heaping teaspoon of the graham cracker mixture into bottom of paper-lined cupcake tins so the bottom of each is completely covered. Set them in fridge while you make cupcake batter. For the batter, cream together butter and sugar until fluffy. Add eggs one at a time, then vanilla, baking powder, baking soda, salt. Mix on med-high for 60 seconds until everything is creamy and well combined. With mixer on low, drizzle in melted chocolate until it's completely incorporated. Then alternatingly add flour and milk, about half cup of each at a time. Mix another 45 seconds until batter is smooth and creamy. Put a heaping tablespoon of batter on top of the graham cracker crusts and spread out in even layer. Put a heaping teaspoon of the cherry pie filling in the center of the tin and cover with another heaping tablespoon of batter (it's okay if the pie filling ends up going to the edges of the tin, but try to make sure all of it is covered by cupcake batter). Bake for 25 minutes, until cake is set and it bounces back after you gently press your finger into it. Allow to cool, then mix up the cheesecake mixture. Empty both packets of cheesecake mix into medium bowl and whisk together with 2.5 cups cold whole milk. The mixture should start thickening. Set in the fridge for 15-20 minutes until it's completely set. Stir mixture with a spoon to get a smooth texture and then frost or pipe a generous amount over the top. Sprinkle with mini chocolate chips, some graham cracker crumbs, and/or any of the sauce left over from the cherry pie filling.