Red Velvet Cheesecake

From Jill Westra
 
 
Crust
17 oreo cookies, finely crushed
¼ cup butter, melted
1Tablespoon sugar
 
Cheesecake
3 pkg cream cheese, softened
1-1/2 cups sugar
4 large eggs
3T unsweetened cocoa
1 cup sour cream
½ c buttermilk
2 tsp vanilla
1 tsp white vinegar
2 ounces red food coloring
 
Frosting
3 ounces cream cheese
¼ cup butter
2 c powdered sugar
1 tsp vanilla extract
Fresh mint sprigs, for garnish
Heavy duty foil
 
Stir together Oreo crumbs, melted butter, and 1 Tablespoon granulated sugar; press mixture into bottom of a spring form pan. Preheat oven to 325 degrees. Prepare water bath: Fill large roasting pan (big enough for a springform pan to fit into) with about 1 inch of water. Place in oven and allow to preheat with the oven.
 
Beat cream cheese and sugar at medium – low speed for 1 minute. Add eggs and remaining filling ingredients, mixing on low speed just until fully combined.  Pour batter into prepared crust.
 
Take out 2 sheets of heavy duty foil and layer them on top of each other.  Place spring form pan on the top of foil and wrap the foil gently around the pan and up the sides.  Make sure that there are no tears or holes and that the foil comes all the way up around the sides of the cake.  Carefully place the foil-protected pan into the water bath in a pre-heated oven.
 
Bake for 10 minutes; reduce heat to 300 degrees.  Bake for an additional 75 minutes or until the center is firm.  Turn oven off.  Let cheesecake stand in the oven for 30 minutes.  Remove cheesecake from oven.  Carefully remove cheesecake from water bath and place on wire rack.  Run a thin knife around the outer edge of the cheesecake.  Cool on rack for a couple hours, until the cheesecake becomes close to room temperature.  Cover and chill for at least 8 hours.  Remove the sides of pan.
 
Beat the cream cheese and butter at medium speed with an electric mixer until smooth.  Gradually add powdered sugar and vanilla, beating until smooth.  Spread over top of cheese cake, garnish with mint leaves, if desired.