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