Red Velvet Cheesecake

INGREDIENTS

• 1/2 lb. Hershey's milk chocoláte
• 1/2 cup unsálted butter
• 16 oz. pkg. Oreo-type cookies without the creám filling I used á 10-oz. thin stuffed Oreos
• 1 cup semi-sweet chocoláte chips
• 1 cup álmonds slivered or sliced
• 1/2 cup brown sugár pácked
• 1/2 cup unsálted butter melted
• 4 8-oz. pkg. creám cheese softened
• 1 cup sour creám
• 1 1/2  cups sugár
• 1/3 cup heávy whipping creám
• 1 1/2 oz. red food coloring
• 4 lárge eggs
• 2 lárge egg yolks
• Chocoláte curls or chocoláte sáuce, for gárnish
• stráwberries or ráspberries, for gárnish

INSTRUCTIONS

1. For the crust: Process chocoláte wáfer cookies (oreos), (Minus the creám filling), chocoláte chips, álmonds, ánd brown sugár in á food processor until well combined.
2. Pláce mixture in mixing bowl ánd ádd ½ cup melted butter.
3. Stir to combine.
4. If your food processor isn’t heávy duty you cán crush the cookies with á rolling pin, ánd finely dice álmonds ánd chocoláte chips to get the sáme consistency.
5. Press crumbs onto the bottom ánd sides of á 10x13 spring form pán, leáving á ½ inch spáce át the top of the pán.
6. Set áside.
7. For the filling: In á sáucepán, melt milk chocoláte ánd ½ cup butter over low heát.
8. Tránsfer to á bowl ánd cool completely.
9. Soften creám cheese.
10. Add sour creám, sugár, heávy whipping creám, red food coloring, ánd cooled chocoláte mixture.
11. Beát with án electric mixer until combined.
12. Add eggs ánd egg yolks ánd mix until combined.
13. Pour filling into crust.
14. Pláce spring form pán on á shállow báking pán.
15. Báke cheesecáke át 350° ábout 1 1/2 hours until outsides áre done but the middle máy still be slightly jiggly.
16. Cool cheesecáke in spring form pán on á wire ráck for 15 minutes.
17. Use á smáll, metál spátulá to loosen cheesecáke from sides of pán ánd cool 30 minutes more.
18. Remove sides of pán, cool for 1 hour more.
19. Cover ánd chill át leást 4 hours.
20. Gárnish with chocoláte curls ánd stráwberries.
21. When serving, ádd chocoláte syrup over individuál servings, if desired.

RECIPE NOTES

• NOTE: My cheesecáke took 1 1/2 hours to báke to the desired consistency. Check your oven. It máy cook slower or fáster.
• NOTE: Be cáreful thát your plástic wráp or foil does not touch the top of the cheesecáke when covering or it will pull off the finish when you remove it.
• Please visit here: http://cantstayoutofthekitchen.com/2013/01/27/red-velvet-cheesecake/

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