Red Velvet Cheesecake

In a food processor, crush Oreos until you have fine crumbs. Add in melted butter and pulse.

Press the Oreo cookie crust into a 9 inch springform pan. Freeze for 20 minutes.

Whip up heavy cream until you have stiff peaks. Set aside. 

In a stand mixer with the paddle attachment, beat cream cheese until smooth.

Add in the sour cream, cocoa powder, confectioners' sugar, vanilla extract and red food dye.

Fold in your whipped cream. You can add a few more drops of red food dye if it isn't bright enough!

Pour the batter into your chilled Oreo crust. Cover the top of the pan in plastic wrap and chill for 12 hours.

Remove the cheesecake from it's pan the next day. Cover in crushed Oreos and pipe whipped cream around the border.

Swipe up for the recipe! 

Swipe up for the recipe!