Ingredients

The following ingredients have 4 Servings
  • 8 oz Oreo cookies ((22-24 cookies) pulsed)
  • 4 tbsp unsalted butter (melted)
  • 32 oz cream cheese (softened)
  • 1/2 cup white granulated sugar
  • 2 eggs (room temperature)
  • 1/4 cup buttermilk
  • 1/2 cup heavy whipping cream
  • 1 tbsp white vinegar
  • 2 tbsp cocoa powder
  • 1 - 1 1/2 tbsp red food coloring
  • 8 oz cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Instruction

  • Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)