Step 1

Preheat the oven to 350 degrees. Spray 2 - 12 count mini muffin tins with nonstick spray.

Step 2

Unroll the 2 pie crusts from the box according to the package directions. Use a 2 1/2 inch round cookie cutter to cut 12 circles from each crust.

Step 3

Press each circle into the mini muffin tins. Refrigerate the pie crusts while you make the cheesecake batter.

Step 4

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

Step 5

Place the chocolate chips in a microwave safe bowl and heat for 30 seconds. Stir until melted and creamy. Heat an additional 15 seconds and stir again, if needed. Pour into the cheesecake mixture and beat.

Step 6

Add the egg and beat just until mixed in.

Step 7

Spoon the cheesecake mixture evenly into the 24 mini pie crusts. Bake 14-15 minutes.

Step 8

Remove and place the pans on a wire rack. Let cool for 15-20 minutes in the pan before gently removing the mini cheesecakes. Let cool for another 30-40 minutes, then refrigerate until chilled.

Step 9

Use a piping bag and icing tip 1M to swirl Cool Whip on top of each cheesecake bite. Top with a cherry and sprinkles. Store in a tightly sealed container in the refrigerator.