Vic's red velvet cheesecake toast

Instructions

1. Whisk eggs, cocoa, sweetener and food colouring in a medium shallow bowl. Working one at a time, dip each bread slice into egg mixture, flipping to coat both sides.
2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook bread for 2 minutes each side, or until golden. Transfer cooked French toast to a cutting board.
3. To make cheesecake filling, process all ingredients in a small food processor. Spread mixture evenly over 2 toast slices. Using a 7cm heart-shaped cookie cutter, cut 2 hearts out of remaining 2 toast slices and sandwich on top of cheesecake-topped slices, pressing down gently so the cheesecake filling squeezes out a little. Set aside heart cut-outs.
4. Using a 1.5cm heart-shaped cookie cutter, cut 2 mini hearts out of larger hearts. Place mini hearts on top of cheesecake filling in centre of sandwiches. Transfer sandwiches to 2 plates and serve with larger heart cut-outs on the side.