Red Velvet Cheesecake

(Courtesy of Taste of Home)

Ingredients:
17 chocolate cream-filled chocolate sandwich cookies, crushed
1/4 c. butter, melted
1 Tbsp. sugar
FILLING:
3 pkgs. (8 oz. each) cream cheese, softened
1 1/2 c. sugar
1 c. (8 oz.) sour cream 
1/2 c. buttermilk
3 Tbsp. baking cocoa
2 tsp. vanilla extract
4 eggs, lightly beaten
1 bottle (1 oz.) red food coloring
FROSTING:
1 pkg. (3 oz.) cream cheese, softened
1/4 c. butter, softened
2 c. confectioners' sugar
1 tsp. vanilla extract

Directions:
Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.

In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325 degrees for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving. 

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