Ingredients: |
Ingredients: 1 1/2 cups chocolate graham cracker crumbs 1/4 cup butter, melted 1 tablespoon granulated sugar 3 (8-ounce) packages cream cheese, softened 1 1/2 cups granulated sugar 4 large eggs, lightly beaten 3 tablespoons unsweetened cocoa 1 cup sour cream 1/2 cup whole buttermilk 2 teaspoons vanilla extract 1 teaspoon distilled white vinegar 2 (1-ounce) bottles red food coloring 1 (3-ounce) package cream cheese, softened 1/4 cup butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract
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Directions: |
Directions:Step 1 Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Step 2 Beat 3 (8-ounce) packages cream cheese and 1 1/2 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.
Step 3 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.
Step 4 Beat 1 (3-ounce) package cream cheese and 1/4 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. |