Preheat your oven to 350°F (175°C) and prepare a mini muffin tin with nonstick cooking spray.

In a small bowl, whisk together 1 cup of all-purpose flour and 2 tablespoons of unsweetened cocoa powder.

In a larger mixing bowl, blend together ½ cup of melted butter, 1 cup of granulated sugar, 1 tablespoon of red gel food coloring, 1 teaspoon of vanilla extract, and 2 room temperature eggs.

Gently fold the dry ingredient mixture into the wet ingredients until no dry flour remains.

In a separate medium bowl, beat 8 ounces of softened cream cheese, then gradually add ¼ cup of powdered sugar and ½ teaspoon of vanilla extract. Beat in one egg yolk if using.

Spoon the red velvet batter into each muffin well, filling them about two-thirds full, and pipe a dollop of the cheesecake filling into the center.

Bake for 8 to 9 minutes until edges are set but centers jiggle slightly. Allow to cool in the tin for 5 minutes before transferring to a wire rack.

Let your bites cool completely before serving, best served chilled.