Ingredients
17 chocolate cream Oreo cookies, crushed1/4 cup butter, melted1 tablespoon sugarFILLING:3 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar1 cup sour cream1/2 cup buttermilk3 tablespoons baking cocoa2 teaspoons vanilla extract4 large eggs, room temperature, lightly beaten1 bottle (1 ounce) red food coloringFROSTING:3 ounces cream cheese, softened1/4 cup butter, softened2 cups confectioners’ sugar1 teaspoon vanilla extract
Preparation
Preheat oven to 325°. 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, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. 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. hot water to larger pan.
Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove side 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.
