Red Velvet Cheesecake (or Birthday Cheesecakes Part 1)

What I like about this recipe is that it has the cocoa powder, buttermilk, vinegar, and red food coloring in it, just like a traditional red velvet cake, so it maintains a good degree of authenticity. In addition, this recipe features a cream cheese frosting as well. The chocolate graham cracker crust is easy and is a nice color contrast to the vivid red of the cheesecake and fluffy white frosting. Enjoy!

Red Velvet Cheesecake
From Southern Living

For the Crust:

• 1 1/2 cups chocolate graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1 Tbsp sugar

For the Cheesecake:

• 24 ounces cream cheese, softened
• 1 1/2 cups sugar
• 4 large eggs, lightly beaten
• 3 Tbsp unsweetened cocoa powder
• 1 cup sour cream
• 1/2 c buttermilk
• 2 tsp vanilla extract
• 1 tsp distilled white vinegar
• 2 ounces red food coloring

For the Frosting:

• 3 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

1. Stir together graham cracker cubs, melted butter and 1 Tbsp sugar; press into bottom of a 9-inch spring from pan.
2. Beat together 24 ounces of cream cheese and 1 1/2 cups sugar at medium-low speed with electric mixer for 1 minute. Add eggs, cocoa powder, sour cream, buttermilk, vanilla extract, vinegar and food coloring, mixing on low speed just until fully combined. Pour batter into prepared crust.
3. Bake at 325F for 10 minutes; reduce heat to 300 degrees 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 for 30 minutes. Remove from oven, cool on wire rack for 30 minutes. Cover and chill for at least 8 hours.
4. Beat 3 ounces 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.