Red Velvet CheeseCake

For ideal cheesecake is to make sure not to over bake the filling. Sometimes cheesecake may   be difficult to tell when it's totally baked. You will have a complete baked and easy to cut your cheesecake next day when you take out from the fridge because it wiggle somewhat when    you take out the cake from the oven, you have to let it chills completely to get the best result. 

Ingredients:

For Crust:

1 1/2 cups finely crushed chocolate cookies and 4 tablespoons unsalted melted butter.

Filling:

        1 cup sour cream 
        1 cup sugar granulated
        3 Eggs
        3 packages (8 ounces each) cream cheese, softened
        1 ounce) red food coloring
        1 1/2 teaspoons vanilla extract
        3 tablespoons cocoa powder
        1/4 teaspoon salt

 Cream Cheese Frosting:

        3 ounces cream cheese 
        2 cups powdered sugar
        1 teaspoon vanilla extract

 So let’s get started.

 Step1: For the crust in a bowl combine cookie crumbs with the melted butter and set aside in a 9-inch springform greased pan.

 Step2: For the filling, in a large mixing bowl add cream cheese, eggs, sour cream, sugar,  cocoa powder, vanilla extract, and salt and beat until becomes a creamy  and smooth texture. After combining all the ingredients of filling and beat nicely and add red food color and mix well to give nice red velvety texture.

 Step3: Now pour the filing mixture into the prepared crust and bake it for about 55-60 minutes at 380 F. Don't overbake. It will be firm as it cools.

 Step4:  Let the cake settle and cools then refrigerate for few hours or to get better result, refrigerate it for overnight.

 Step5:  For frosting in a bowl beat in an electric mixer all the ingredients like cream cheese, sugar and vanilla until smooth and thick cream.

 Step6:  Frost the top of the red velvet cheesecake and refrigerate until ready to serve.