Red Velvet Cheesecake

What You'll Need

• For the Cheesecake:

• 32 ounces cream cheese, at room temperature
• 1¼ cups granulated sugar
• 4 eggs, at room temperature
• ¾ cup heavy cream
• 1 tablespoon vanilla extract

For the Red Velvet Cake:

• ½ cup unsalted butter, at room temperature
• 1½ cups granulated sugar
• 2 eggs
• ¼ cup + 1 tablespoon unsweetened cocoa powder
• 6 tablespoons red food coloring (liquid)
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon distilled white vinegar

For the Cream Cheese Frosting:

• 1 cup butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 5 cups powdered sugar
• 2 tablespoons vanilla extract

How to Make It

1. Make the crust: Preheat the oven to 350 degrees F.
2. Mix the cookie crumbs, melted butter, sugar and salt in a bowl.
3. Press into the bottom and 1 inch up the sides of a 9-inch springform pan.
4. Put the pan on a baking sheet and bake until set, about 10 minutes.
5. Let cool completely.
6. Make the filling: Reduce the oven temperature to 325 degrees F.
7. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes.
8. Add the flour, then beat in the eggs one at a time.
9. Transfer 2 cups batter to a bowl;
10. stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
11. Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

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