Pink Velvet Cheesecake
1 package of double stuffed oreos, cookies and creme layers seperated
5 tablespoons butter, meted
1 tablespoon organic white sugar
3 (8 oz) packages of cream cheese, softened to room temperature
1 1/2 cups organic white sugar
4 large eggs
3 tablespoons organic unsweetened cocoa powder
1 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla
1 teaspoon distilled white vinegar
3 ounces red food coloring – I used the gel food coloring, but th
3 ounces cream cheese, softened to room tempature
1/4 cup butter
the creme from the middle of the oreos
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups powdered sugar
Other things you will need: foil, saran wrap, kitchen string, a huge foil pan
Prepare the Crust:
Take the separated cookies, and pulverize them to a fine crumb.
Mix together crumbs, butter, and sugar.
Press into the bottom of a 9 inch spring-form pan.
Preheat the oven to 325º F and prepare a water bath in your huge pan.
To prepare the water bath simply fill the pan with 1 inch – 1 1/2 inch of hot water, and place in the oven.
Wrap the bottom of the spring-form pan with a layer of saran wrap, and a layer of foil, then tie the top edge of the pan with kitchen string.
Make the Batter:
Beat together the cream cheese and sugar for no more than 1 minute.
Mix in the eggs 1 at a time until just barely incorporated.
Slightly mix in the cocoa powder.
Then add in the sour cream, buttermilk, vanilla, vinegar, and food coloring and mix until just blended. DO NOT OVER MIX YOUR BATTER!!! This is very important, it will create bubbles in the top of your cheesecake making it look like the moon.
Pour the batter into your oreo crust.
Bake for 10 minutes at 325º F, reduce the heat to 300º F and bake until the center is set*
Make the Frosting:
Mix together the cream cheese, butter, and creme from the oreos until smooth.
Beat in the vanilla and almond, then mix in the powdered sugar until it is thick and sweet.
Frost your cheesecake and decorate with desired sprinkles.