This festive and scrumptious dessert will become a holiday favorite!

Red Velvet Cheesecake

Ingredients

17 chocolate cream Oreo cookies, crushed
1/4 cup butter, melted
1 tablespoon sugar

Filling:

3 — 8 oz. packages cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1 — 1 oz. bottle red food coloring

Frosting:
3 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract

Directions

~Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

~In a small bowl, combine the cookie crumbs, butter, and sugar. Press onto the bottom of prepared pan.

~In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa, and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

~Bake at 325° until center is just set and top appears dull, 60 to 70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan.

~For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.