Red Velvet Cheesecake

Red Velvet Cheesecake

17 chocolate cream-filled chocolate sandwich cookies, crushed
1/4 cup butter, melted
1 tablespoon sugar

FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup (8 ounces) sour cream
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons vanilla extract
4 eggs, lightly beaten
1 bottle (1 ounce) red food coloring

FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
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.
Bake at 325° for 60-70 minutes or until center is just set and top appears dull. 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. Remove sides of pan.
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. Yield: 16 servings.