Red Velvet Cheesecake

• 1-1/2 cup Chocolate Graham Cracker Crumbs
• 1/4 cups Butter, Melted
• 1 Tablespoon Sugar
• 24 ounces, weight Cream Cheese
• 1-1/2 cup Sugar
• 4 whole Eggs, Beaten
• 3 Tablespoons Unsweetened Cocoa
• 1 cup Sour Cream
• 1/2 cups Whole Buttermilk
• 2 teaspoons Vanilla Extract
• 1 teaspoon White Vinegar
• 2 ounces, fluid Red Food Coloring
• _____
• FOR THE TOPPING:
• 3 ounces, weight Cream Cheese
• 1/4 cups Butter, Softened
• 2 cups Powdered Sugar
• 1 teaspoon Vanilla Extract

1. STIR together graham cracker crumbs, melted butter and 1 teaspoon sugar; press mixture into the bottom of a 9-inch springform pan.
2. BEAT cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla, white vinegar, and food coloring, mixing on low speed just until fully combined. Pour batter into prepared crust.
3. BAKE at 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm. Run a knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in the oven for 30 minutes. Remove cheesecake from the oven and cool on a wire rack for 30 minutes. Cover and chill for 8 hours.
4. Topping:
5. BEAT cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over the top of the cheesecake. Remove the sides of the springform pan. Cut into 16 slices.

chocolate, ubc, sugar, weight cream cheese, sugar, eggs, cocoa, sour cream, buttermilk, vanilla, white vinegar, weight cream cheese, ubc, powdered sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/red-velvet-cheesecake/ (may not work)