Red Velvet Cheesecake

Crust:

• 1 2/3 cups chocolate graham cracker crumbs
• ¼ cup sugar
• ½ cup butter, melted

Filling:

• 1 pound semi-sweet chocolate chips
• ½ cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• ½ cup sugar
• 1/3 cup buttermilk
• 1 (1 ounce) bottle red food coloring (2 tablespoons)
• 5 large eggs

Topping:

• 1 ½ cups sour cream
• ¼ cup sugar
• ½ teaspoon vanilla extract

To make the crust: Preheat oven to 350 degrees F. Lightly grease a 10 x 3 inch springform pan. Mix the chocolate crumbs, sugar and butter together in a small bowl. Press into the bottom and 2 inches up the side of the springform pan. Bake 5 minutes. Let cool while you make the filling. Do not turn off the oven.

To make the filling: Combine the chocolate chips and butter in a medium saucepan over low heat, stirring until melted. Set aside to cool. Combine the cooled chocolate mixture, cream cheese, 1 cup sour cream, sugar, buttermilk and food coloring in the bowl of an electric mixer. Beat at high speed until the filling is smooth. Reduce the mixer speed to low, and add the eggs one at a time, just until combined. Pour into the cooled crust. Place the filled springform pan on a baking pan. Reduce the oven temperature to 300 degrees F. Bake 1 hour and 20 minutes, or until the cake appears set when gently shaken.

To make the topping: Mix the sour cream, sugar and vanilla together in a small bowl. Spread over the cheesecake. Return to the oven, and cook for 5 minutes. Cool and chill for 6 hours or overnight before serving.

Makes 16 servings.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com