Ingredients
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1 1/2 cups graham cracker crumbs
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1/4 cup butter or 1/4 cup margarine, melted
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1 tablespoon granulated sugar
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3 (8 ounce) packages cream cheese, softened
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1 1/2 cups granulated sugar
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4 large eggs, lightly beaten
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3 tablespoons unsweetened cocoa
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1 cup sour cream
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1/2 cup whole buttermilk
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2 teaspoons vanilla extract
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1 teaspoon distilled white vinegar
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2 (1 ounce) bottles red food coloring
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1 (3 ounce) package cream cheese, softened
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1/4 cup butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
Instructions
- Stir together graham cracker crumbs, melted butter and 1 tablespoon of granulated sugar; press mixture into bottom of a 9 inch springform pan.
- Beat 3 packages of cream cheese and 1 1/2 cups granulated sugar at medium-low speed for 1 minute.
- Add eggs and next 6 ingredients, mixing on low speed just until fully combined.
- Pour batter into prepared crust.
- Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.
- Run a knife along outer edge of cheesecake.
- Turn oven off.
- Let the cheesecake stand in oven for 30 minutes.
- Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes.
- Cover and chill 8 hours.
- Beat 3 oz cream cheese and 1/2 cup butter at medium speed until smooth; gradually add powdered sugar and vanilla beating until smooth.
- Spread evenly over top of chilled cheesecake.
- Remove sides of springform pan.