Red Velvet Cheesecake

• 17 chocolate cream Oreo cookies, crushed
• 1/4 cup butter, melted
• 1 tablespoon sugar
• 3 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1 cup sour cream
• 1/2 cup buttermilk
• 3 tablespoons baking cocoa
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 bottle (1 ounce) red food coloring
• 3 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

1. Place a greased 9-in. springform 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 springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 325u0b0 until center is just set and top appears dull, 60-70 minutes. 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, covering when completely cooled. 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.

chocolate cream, butter, sugar, cream cheese, sugar, sour cream, buttermilk, baking cocoa, vanilla, eggs, red food coloring, cream cheese, butter, sugar, vanilla

Taken from www.tasteofhome.com/recipes/red-velvet-cheesecake/ (may not work)