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Red Velvet Cheesecake

Source of Recipe


Grandmother ~ Ann



List of Ingredients



• 1 1/2 cups chocolate graham cracker crumbs
  
• 1/4 cup butter, melted
  
• 1 tbsp sugar plus 1 1/2 cups sugar
  
• 3 (8oz) pkgs cream cheese, softened
  
• 4 Lg eggs, lightly beaten
  
• 3 tbsp unsweetened cocoa
  
• 1 cup sour cream
  
• 1/2 cup whole buttermilk
  
• 2 tsp vanilla
  
• 1 tsp distilled vinegar
  
• 2 (1oz) bottles red food coloring
  
• 1 (3oz) pkg cream cheese, softened
  
• 1/4 cup butter, softened
  
• 2 cups powdered sugar
  
• 1 tsp vanilla
  
• Garnish: fresh mint sprigs
  






Instructions



1. Stir together graham cracker crumbs, melted butter, and 1 tbsp sugar. Press mixture into bottom of 9inch springform pan.
   
   
2. Beat 3 (8oz) pkgs cream cheese and 1 1/2 cups sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
   
   
3. Bake 325*F for 10 minutes. Reduce heat to 300*F and bake 1 hour and 15 minutes or until center is firm. Run knife along outer edges of cheesecake. Turn off oven. Let cheesecake stand in oven 30 minutes. Cover and chill 8 hours.
   
   
4. Beat 1 (3oz) pkg cream cheese and 1/4 cup butter at medium speed with electric mixer until smooth. Gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish if desired.