Red Velvet Cheesecake

Ingredients

• 1 ½ c chocolate graham cracker crumbs

• ¼ c butter, melted

• 1 T sugar

• 3-8 oz pkgs cream cheese, softened

• 1 ½ c sugar

• 4 large eggs, lightly beaten

• 3 T unsweetened cocoa

• 1 c sour cream

• ½ c whole buttermilk

• 2 t vanilla extract

• 1 t distilled white vinegar

• 2-1 oz bottles red food coloring

• 3 oz pkg cream cheese, softenend

• ¼ c butter, softened

• 2 c powdered sugar

• 1 t vanilla extract

• Garnish: fresh mint sprigs

Preparation

1. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch spring-form pan.

2. Beat 3 (8-ounce) packages cream cheese and 1 ½ cups granulated sugar at medium-low speed with an electric mixer 1 minute.

3. Add eggs and next 6 ingredients, mixing on low speed just until fully combined.

4. Pour batter into prepared crust.

5. Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm.

6. Run knife along outer edge of cheesecake. Turn oven off.

7. Let cheesecake stand in oven 30 minutes.

8. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

9. 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.

10. Spread evenly over top of cheesecake.

11. Remove sides of spring-form pan. Garnish, if desired.