Red Velvet Cheesecake

A very festive RED cheesecake for the Christmas season!

Ingredients:

CRUST:

1 1/2 cup chocolate graham cracker crumbs

1/4 cup butter

1 Tbsp sugar

CHEESECAKE:

3 pkgs (8oz) cream cheese, softened

1 1/2 cups sugar

4 large eggs

3 Tbsp unsweetened cocoa

1 cup sour cream

1/2 cup buttermilk

2 tsp vanilla

1 tsp distilled white vinegar

2 bottles (1 oz each) red food coloring

TOPPING:

1/2 cup butter

1 (8 oz) cream cheese, softened
1 tsp vanilla

1 (16 oz) box powdered sugar

Directions:

- Prepare crust by mixing three ingredients together and pressing into the bottom of a 9 inch spring form pan.

- In mixer, combine cream cheese and sugar. Mix well.

- Add rest of "cheesecake" ingredients and again, mix well.

- Bake at 325 for 10 minutes.

- Reduce heat to 300 and bake for 1 hour and 15 minutes.

- Turn oven off.

- Leave cheesecake in oven 30 more minutes.

- Cool on counter 30 minutes.

- Cover and chill for at least 8 hours.

- Prepare topping by beating the cream cheese and butter until smooth.

- Add sugar and vanilla.

- Spread evenly over top of cheesecake.

- Chill again until ready to serve.

Notes from Kitchen of Reality:

- The hardest thing about this cheesecake is serving it. It is very moist. (Yes, I hate that word, but I used it!) So every time you slice a piece, be sure to wipe off your knife with a napkin or wet paper towel-- otherwise you'll end up making a mess.

- Garnished with a peppermint, a small sprig of holly or rosemary--- it makes a quite impressive dessert!