Thursday, December 08, 2011
17 Oreo cookies, crushed
1/4 cup butter, melted
1 tbsp sugar
3 pkgs (8 oz) cream cheese, softened
1-1/2 cups sugar
1 cup (8 oz) sour cream
1/2 cup buttermilk
3 tbsp baking cocoa powder
2 tsp vanilla extract
4 eggs, lightly beaten
1 bottle (1 oz) red food coloring
1 pkg (3 oz) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 tsp vanilla extract
1. Place a greased 9-in springform pan on a double thickness of heavy duty foil (about 18 in square). Securely wrap foil around pan.
2. In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan. Tip: google ideas on materials to use on the bottom of your pan for easy removal of your cheesecake to place on you cake plate.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to this larger pan. Tip: This is called a 'water bath' and it prevents your cheesecake from splitting and cracking.
4. Bake at 325 for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
5. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving. Yield: 16 servings