Red Velvet Cheesecake

Red Velvet Cheesecake

Crust
2 cups chocolate graham cracker crumbs
1/4 cup brown sugar
1/4 cup butter, melted

Filling Ingredients:
3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 eggs, beaten slightly
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
1 tablespoon vanilla extract
1 teaspoon white vinegar
2 (1 ounce) bottles red food coloring
Topping Ingredients:
4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Strawberries or Raspberry for garnish opt.

Mix together chocolate graham cracker crumbs and brown sugar. Add
melted butter and mix well.

Press mixture into bottom and up sides of 9-inch spring-form pan.
Bake in 350 degree F oven for 10 minutes; cool slightly.

In a large bowl combine cream cheese and sugar and beat with a
mixer until combined.

Add eggs, one at a time, beating well after each addition.

Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and
red food coloring and continue to beat until filling is smooth and well mixed.

Pour batter into prepared crust and bake at 325 degrees F for 1
hour and 15 minutes or until cheesecake looks almost set. Remove
cheesecake from oven and cool in pan. Cover and chill in refrigerator
overnight (in pan).

To make the topping: Beat the cream cheese and butter in a large
bowl until smooth. Gradually add powdered sugar and vanilla extract,
beating until smooth. Spread evenly over top of cheesecake. Remove
sides of spring-form pan and garnish if desired with fresh berries.