Festive and oh-so-good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting, and baked in a chocolate cookie crumb crust.

Ingredients

Crust

• 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 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 vanilla extract

Preparation

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth.
4. Beat in the sour cream, buttermilk, cocoa and vanilla.
5. Add eggs; beat on low speed just until combined.
6. Stir in food coloring.
7. Pour over crust.
8. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
9. Bake at 325° for 60-70 minutes or until center is just set and top appears dull.
10. Remove springform pan from water bath.
11. Cool on a wire rack for 10 minutes.
12. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
13. Refrigerate overnight.
14. Remove sides of pan.
15. For frosting, in a small bowl, beat cream cheese and butter until fluffy.
16. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake.
17. Refrigerate until serving.

Yield: 16 servings.