Red Velvet Cheesecake

• 24 chocolate wafer cookies, crushed
• 3 Tbsp. melted unsalted butter
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 4 eggs
• 1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, cut into pieces and melted
• 1/2 cup evaporated milk
• 1 Tbsp. of vanilla
• 2 tablespoons red food coloring
• strawberries for garnish (optional)

1. Heat oven to 350 F.
2. Mix crumbs and butter, then press firmly into a 9 inch Springform pan.
3. Bake for 10 minutes.
4. With an electric mixer beat the cream cheese and sugar at medium speed until the mixture is smooth.
5. Add chocolate gradually and continue mixing with hand mixture until everything is well incorporated.
6. Clean the edges of the mixing bowl with a rubber spatula then begin to add the eggs one at a time.
7. Mix everything well.
8. Then, add the milk, vanilla, food coloring, and mix well again.
9. Pour mixture into the baking pan and bake 1 hour and 15 minutes.
10. Once it s baked cover and refrigerate for at least one hour.
11. Optional: Just before serving decorate with strawberries.

chocolate wafer cookies, butter, philadelphia cream cheese, eggs, s bittersweet chocolate, milk, vanilla, red food coloring, strawberries

Taken from www.kraftrecipes.com/recipes/red-velvet-cheesecake-172611.aspx (may not work)