Red Velvet Cheesecake

Ingredients

• 17 red velvet sandwich cookies, smashed (chocolate sandwich cookies will work, too)
• 1/4 cup melted butter
• 1 tablespoon flour
• 3 8-ounce packages cream cheese at room temperature
• 1 1/2 cup sugar
• 1 cup sour cream
• 1/2 cup buttermilk
• 3 tablespoons cocoa powder
• 2 teaspoons vanilla extract
• 4 eggs, slightly beaten
• 1 bottle red food coloring
• Frosting
• 1 package 3-ounce cream cheese, at room temperature
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla

Instructions

1. Place a greased 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
3. 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 spring form pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove spring form 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.
5. 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. Yield: 16 servings.