cheesecake filling infused

 Indulge in the luxurious and decadent flavors of our Red Velvet Cheesecake recipe, a dessert that's sure to impress at any gathering! 

Ingredients:

For the Crust:

- 1 1/2 cups chocolate cookie crumbs (from about 20 cookies)

- 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

- 24 oz (3 packages) cream cheese, softened

- 1 cup granulated sugar

- 3 large eggs

- 1/2 cup sour cream

- 1/2 cup buttermilk

- 2 teaspoons vanilla extract

- 1 tablespoon cocoa powder

- 1 oz red food coloring (about 2 tablespoons)

For the Cream Cheese Frosting (Optional):

- 4 oz cream cheese, softened

- 1/4 cup unsalted butter, softened

- 2 cups powdered sugar

- 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any leaks.

2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared springform pan, forming an even layer. Place the pan in the refrigerator while you prepare the filling.

3. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition.

4. Stir in the sour cream, buttermilk, and vanilla extract until well combined.

5. In a small bowl, mix together the cocoa powder and red food coloring to form a paste. Add the paste to the cheesecake batter and mix until the batter is evenly tinted.

6. Pour the red velvet cheesecake batter over the prepared crust in the springform pan, spreading it out into an even layer.

7. Place the springform pan in a larger baking dish and pour hot water into the larger dish until it comes about halfway up the sides of the springform pan. This water bath will help prevent the cheesecake from cracking.

8. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly.

9. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool slowly. This helps prevent cracks.

10. After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, until fully chilled and set.

11. If desired, prepare the cream cheese frosting by beating together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Spread the frosting over the chilled cheesecake before serving.

12. Slice the Red Velvet Cheesecake into pieces and serve chilled. Enjoy the rich and velvety goodness!