Recipe from Back to the Cuttingboard
What you need:
- 2 cups finely ground chocolate graham crackers
- 6 to 8 tbsp. butter
- 1/3 cup sugar
- 1/8 tsp. salt
- 5 (8 oz.) pkg. cream cheese, softened
- 5 eggs
- 2 egg yolks
- 2 tsp. vanilla
- 1 3/4 cups sugar
- 1/8 cup flour
- 1/4 cup heavy cream
- 3 tbsp. unsweetened cocoa
- 1 bottle red food coloring
- 3 oz. cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp. vanilla
Set out your cream cheese, eggs, and cream for your cake so they can get to room temperature while you make your crust. Mix crumbs, sugar, salt, and butter until combined.
Press into the bottom of a 10-inch springform pan.
Bake for 10 minutes in a preheated 350* oven. Take out and turn off your oven.
In a large bowl, combine cream cheese, eggs, egg yolks, and vanilla; mix until smooth.
Add sugar, flour, and heavy cream. Do not over mix, but make sure it is smooth.
Add cocoa and red food coloring.
Pour into pan over crust.
Place in oven and turn your oven to 400*. Bake for 10 minutes and then turn it down to 200*.
Bake for 3 hours. Turn off oven and prop door open.
Let cool for 1 hour and then move to refrigerator to chill for a full 24 hours.
For frosting, beat together cream cheese and butter. Then add sugar and vanilla and beat until smooth.
Spread on top of cheesecake and remove sides from pan. Serve.
Linked up at...