red velvet cheesecake

Ingredients

• 2 rows of Oreo cookies
• 1/4  cup  butter, melted
• 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
• 2  (1-ounce) bottles red food coloring

Directions

Finely chop the 2 rows of Oreo cookies in a food processor. Stir together processed Oreo cookies and melted butter press mixture into bottom of a 9-inch springform pan. Bake for 8-10 minutes at 325°.

In a stand mixer, 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.

Place in a water bath (a shallow pan with warm water 1/3-1/2 of the way up the springform pan). Bake at 325° for 1 hour and 25 minutes or until center is firm. Remove cheesecake from oven and from water bath; cool in springform pan for 1 hour. Run knife along outer edge of cheesecake. Cover and chill 8 hours.

Garnish with cool whip and enjoy!