Red Velvet Cheesecake

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Red Velvet Cheesecake is a heavenly cheesecake! It’s rich, decadent, and oh, so chocolaty. This Red Velvet Cheesecake is explosive with a deep, red crimson color, a beautiful, elegant presentation, and on top of that this recipe makes 20 servings! It’s great for holiday parties, Valentine’s Day, or special occasions like anniversaries or birthdays.

Everyone loves cheesecake and here’s a spectacular version just in time for Valentine’s Day. It has a luscious cookie crust made from Oreos (minus the cream filling), almonds, and chocolate chips. The cream cheese filling includes a heap of semi-sweet  chocolate. I topped it with chocolate curls and strawberries. What’s not to love?

I saw this recipe in our local Christmas flyer for H-E-B grocery stores in Texas in 2011. Several of their vendors had provided recipes and this luscious looking cheesecake was inspired from one by Chobani Kitchens. I wanted to make this in 2011 but I had carpal tunnel surgery in both hands that November so I wasn’t able to do much baking beyond Thanksgiving until after the holidays.

INGREDIENTS

• 1/2 lb. Hershey's milk chocolate
• 1/2 cup unsalted butter
• 16 oz. pkg. Oreo-type cookies without the cream filling I used a 10-oz. thin stuffed Oreos
• 1 cup semi-sweet chocolate chips
• 1 cup almonds slivered or sliced
• 1/2 cup brown sugar packed
• 1/2 cup unsalted butter melted
• 4 8-oz. pkg. cream cheese softened
• 1 cup sour cream
• 1 1/2  cups sugar
• 1/3 cup heavy whipping cream
• 1 1/2 oz. red food coloring
• 4 large eggs
• 2 large egg yolks
• Chocolate curls or chocolate sauce, for garnish
• strawberries or raspberries, for garnish

INSTRUCTIONS

1. For the crust: Process chocolate wafer cookies (oreos), (Minus the cream filling), chocolate chips, almonds, and brown sugar in a food processor until well combined.
2. .........................................

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