Red Velvet Cheesecake

2006 Pfaltzgraff Calendar

Cheesecake:
1 1/2 cup chocolate cookie crumbs
1/4 cup butter, melted
1Tbsp. sugar
3 pkg. (8 oz. each) cream cheese, softened
1 1/2 cup sugar
4 large eggs, lightly beaten
3 Tbsp. unsweetened cocoa
1 cup sour cream
1/3 cup buttermilk
2 tsp. vanilla extract
1 tsp. white vinegar
2 bottles (1 oz. each) red food coloring
Frosting:
1 pkg. (3 oz. ) cream cheese, softened
1/4 cup butter, softened
2 cup confectioner's sugar
1 tsp. vanilla extract:

Cheesecake:
Combine cookie crumbs, 1/4 cup melted butter and 1 Tsp. sugar. Press into
9-inch spring-form pan. Beat 3 packages of cream cheese with 1 1/2 cup
sugar for
1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar and
food
color. Mix on low speed jut until fully combined. Pour into prepared
crust.
Bake at 325 for 10 minutes. Reduce heat to 300 . Bake 1 hour and 15
minutes
until center is firm. Cool on wire rack 30 minutes. Cover and chill 8
hours.
Frosting:
Beat 3 oz cream cheese and 1/4 cup of butter until smooth. Gradually add
powdered sugar and vanilla. Spread over cheese cake. Remove sides of pan.
Garnish.
Makes 8 to 10 servings.



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