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Ingredients

17 chocolate cream-filled chocolate sandwich cookies, crushed

1/4 cup butter, melted

1 tablespoon sugar



FILLING:

3 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

1 cup (8 ounces) sour cream

1/2 cup buttermilk

3 tablespoons baking cocoa

2 teaspoons Spice Islands® pure vanilla extract

4 eggs, lightly beaten

1 bottle (1 ounce) red food coloring



FROSTING:

1 package (3 ounces) cream cheese, softened

1/4 cup butter, softened

2 cups confectioners' sugar

1 teaspoon Spice Islands® pure 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 in. of hot water to larger pan.

Bake at 325° for 60-70 minutes or until center is just set and top appears dull. 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 1 hour longer. Refrigerate overnight. 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. Yield: 16 servings.

COMMENTS

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hannahrose
01:43 Jan 16 2012

SOUNDS YUMMY I AM GONNA TRY MAKING THIS!

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