Shark Attack Cheesecake Cups Crushed Nilla wafers or graham crackers Cheesecake: 2 8oz pkgs. cream cheese, softened ⅔ cup sugar 2 tsps. pure vanilla extract 1 8oz tub Cool Whip, thawed Strawberry cake or pie filling (or other red colored filling, like raspberry or cherry) Topping: 2 cups heavy whipping cream 4 Tbsps. powdered sugar 1-3 drops blue gel food color Shark Fins: 6oz white chocolate Black gel food color Line baking sheet with parchment paper. Melt 4oz chocolate in melting pot or double broiler, stirring frequently. Add 1-3 drops black food color to get the color grey as dark as you want. Using spoon or knife or wooden skewer, form shark fins using melted chocolate. I free handed my fins but if you are unsure, just find and print a fin template. Place it under the parchment paper and then fill in outline. Set aside or refrigerate until solid and ready for use. Place cream cheese and sugar in large mixing bowl and beat until smooth, 3-5 minutes. Add vanilla and beat. Gently fold in tub of Cool Whip until incorporated. In individual serving cups, place 3 Tbsps. crushed cookies in bottom of each cup. I used 8 cups. Layer cheesecake filling in each cup. Top with strawberry filling. For added fun, add gummy fish to the filling! In large clean bowl, whip together heavy cream and powdered sugar until stiff peaks form. Add food color and lightly mix until desired color is reached. (I left it barely mixed so it would have streaks.) Spoon or pipe whipped topping into each cup and top with sprinkles and add a shark fin to each one. Store any leftovers covered in fridge.