Creamy Red Velvety Cheesecake

• 1-1/4 cup Crushed Oreo Cookies, With Filling
• 1/4 cups Butter, Melted
• 2 packages Philadelphia Cream Cheese, Softened (8 Ounce Packages)
• 1/2 cups Sugar
• 1 teaspoon Vanilla Extract
• 2 whole Eggs
• 2 ounces, weight Baker's Chocolate, Melted
• 1 Tablespoon Liquid Red Food Coloring Or 1 Teaspoon Paste Food Coloring

1. Crush Oreo cookies (you can use your food processor or just place it in a Ziploc bag and crush it).
2. Add melted butter to the crumbs and mix until moistened. Press into a pie pan. Place in the fridge while making the batter.
3. Preheat oven to 350u0b0F.
4. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed just until blended.
5. Measure 1 cup batter into a medium-sized bowl. Stir in the melted chocolate and food coloring. Pour this mixture into crust. Top with remaining (plain) cheesecake batter.
6. Bake 40 minutes or until center is almost set. Cool completely on wire rack. Then refrigerate 3 hours or overnight.
7. * For garnish I used the Smucker's toppings, Hot fudge and strawberry.

oreo cookies, ubc, cream cheese, sugar, vanilla, eggs, chocolate, liquid red

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