Red Velvet Cheesecake

An interesting twist on the actual cake..... enjoy.

Red Velvet Cheesecake
--Crust--
2 cups chocolate cookie crumbs
1 stick unsalted butter
1 T sugar
--Cake--
4 (8oz) pkgs cream cheese, softened
1 3/4 cups sugar
5 eggs
3 T cocoa powder
1 cup sour cream (or plain yogurt)
3/4 cup buttermilk
1 T vanilla
1.5 t white vinegar
1oz (1 bottle) red food coloring (or more depending on how deep you want the red)
--Frosting--
1 (8oz) pkg cream cheese, softened
1 stick unsalted butter, softened
1 1/2 cups sugar (to taste)

Preheat the oven to 325F. Prepare the crust: Stir melted butter, cookie crumbs and sugar until well mixed. Press mixture to bottom of spring form pan.

Prepare the cake: Using your stand mixer, cream the cream cheese and sugar. Add eggs one at a time, mixing well between each addition. Add the sour cream, buttermilk and vanilla. Stir until well combined. Next, add the cocoa powder, the vinegar and the food coloring. Mix well. Pour into prepared spring form pan, bake at 325 for 15 minutes, then reduce the oven temperature to 300 and bake for 1 hour, until middle of cake is set. Cool on counter until the pan can be held in your hands, then cover and refrigerate (at least 6 hours).

Prepare the frosting: Cream ingredients together, adding sugar to taste. Spread frosting over cooled cake (anytime after it has cooled to room T).

Enjoy!!