1 ½cupsOreo Crumbs or chocolate graham cracker crumbs or regular graham cracker crumbs
¼cupbuttermelted
1tablespoongranulated sugar
Filling
38-ounce packages cream cheese, softened
1 ½cupsgranulated sugar
4large eggslightly beaten
3tablespoonsunsweetened cocoa
1cupsour cream
½cupwhole buttermilk
2teaspoonsvanilla extract
1teaspoondistilled white vinegar
21-ounce bottles red food coloring
13-ounce package cream cheese, softened
¼cupbuttersoftened
2cupspowdered sugar
1teaspoonvanilla extract
Garnish: fresh mint sprigs
Instructions
Stir together crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 ½ cups granulated 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.
Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3-ounce) package cream cheese and ¼ cup butter at medium speed with an 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.
This recipe was created by Rhonda Y. Coker of Columbia, South Carolina and appeared in the Southern Living issue dated December 2004.