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Ingredients:
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the Cheesecake:
– 2 pounds cream cheese, softened
– 3 large eggs
– 1/2 cup granulated sugar
– 1/2 cup sour cream
– 1 teaspoon red food coloring
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
For the Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven: Preheat oven to 325°F (165°C).
2. Prepare crust: Mix crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Make cheesecake: Beat cream cheese until smooth. Add eggs one at a time. Mix in sugar, sour cream, food coloring, and vanilla. In a separate bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Add dry ingredients to cream cheese mixture. Pour into prepared pan.
4. Bake cheesecake: Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
5. Cool cheesecake: Let cool completely in pan.
6. Make frosting: Beat cream cheese and butter until smooth. Add vanilla and powdered sugar. Beat until creamy.
7. Assemble: Spread frosting over cooled cheesecake. Refrigerate for at least 4 hours or overnight.
Tips:
– Use high-quality cocoa powder for the best flavor.
– Don’t overmix the cheesecake batter.
– Let the cheesecake cool completely to prevent cracking.
– Refrigerate the cheesecake for at least 4 hours to allow the flavors to meld.