Recipe: Red Velvet Cheesecake with Cream Cheese Frosting

RED VELVET CHEESECAKE

2 cups chocolate graham cracker crumbs
1/4 cup brown sugar
1/4 cup butter, melted
3 (8-oz) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, beaten slightly
3 Tbsp unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
1 Tbsp vanilla
1 tsp white vinegar
2 (1-oz) bottles red food coloring
FOR THE CREAM CHEESE FROSTING:
4 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla
Optional garnishes: mint, strawberries, raspberries

After processing chocolate graham crackers in food processor, add brown sugar and process. Add melted butter through top and process until crumb mixture holds together. Press mixture into bottom and up sides of 9-inch springform pan.

Bake in 350 degrees F oven for 10 minutes; cool slightly.

In a large bowl combine cream cheese and sugar and beat with a mixer until combined.

Add eggs and continue to beat.

Add cocoa, sour cream, buttermilk, vanilla, vinegar and red food coloring and continue to beat until filling is completely mixed. Pour batter into prepared crust.

Bake at 325 degrees for 1 hour and 15 minutes or until cheesecake looks almost set. Remove cheesecake from oven and cool in pan. Cover and chill in refrigerator overnight.

TO MAKE THE CREAM CHEESE FROSTING:
Beat the 4-oz of cream cheese and 1/4 cup butter in a large bowl until smooth. Gradually add powdered sugar and vanilla, beating until smooth.

Spread frosting evenly over top of cheesecake. Remove sides of springform pan and garnish if desired with mint leaves and fresh strawberries or raspberries.

Yield: 8-10 servings.