Red Velvet Cheesecake

• For the crust:
• 1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
• 5 tablespoons unsalted butter, melted
• 1/3 cup sugar
• Pinch of salt
• For the filling:
• 4 8-ounce packages cream cheese, softened
• 1 1/4 cups sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 4 large eggs
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon red food coloring

1. Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
2. Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
3. Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

crust, chocolate wafer cookies, unsalted butter, sugar, salt, cream cheese, sugar, lemon juice, vanilla, flour, eggs, cocoa, red food coloring

Taken from www.epicurious.com/recipes/member/views/red-velvet-cheesecake-50167206 (may not work)