Sis. Patty Robinson

Kitchener Ecclesia, Ontario, Canada



a.. 1-1/2 cups chocolate graham cracker crumbs

b.. 1/4 cup butter, melted

c.. 1 Tablespoon granulated sugar

d.. 3 (8 ounce) packages cream cheese, softened

e.. 1-1/2 cups granulated sugar

f.. 4 large eggs, lightly beaten

g.. 3 Tablespoons unsweetened cocoa

h.. 1 cup sour cream

i.. 1/2 cup whole buttermilk

j.. 2 teaspoons vanilla

k.. 1 teaspoon distilled white vinegar

l.. 2 (1 ounce) bottles red food coloring

m.. 1 (3 ounce) package cream cheese softened

n.. 1/4 cup butter, softened

o.. 2 cups powdered sugar

p.. 1 teaspoon vanilla extract

STIR together graham cracker crumbs, melted butter, and 1 Tablespoon

granulated sugar; press mixture into bottom of a 9-inch springform pan.

BEAT 3 (8 oz) packages cream cheese and 1-1/2 cups granulated sugar at

medium-low speed with an electric mixer for 1 minute. Add eggs and next 6

ingredients, mixing on low speed just until fully combined. Pour batter

into prepared crust.*

BAKE at 325 degrees for 10 minutes; reduce heat to 300 degrees, and bake for

1 hour and 15 minutes or until center is firm. Turn oven off. Let

cheesecake stand in oven 30 mintues. Remove from oven; cool in pan on a

wire rack 30 minutes. Cover and chill 8 hours.

BEAT 1 (3 oz) package cream cheese and 1/4 cup butter at medium speed with

an electric mixer until smooth; gradually add powdered sugar and vanilla,

beating until smooth. Spread evenly over top of cheesecake Remove sides of

springform pan. Garnish, if desired, with grated chocolate.


*To make "perfect" cheesecake with no cracking, I use a "water bath" when

baking cheesecake. I use the broiler pan that came with my oven. Fill it

with about 1/2 inch of water. Cover the bottom of springform pan and up the

sides with aluminum foil (I double it). This increased moisture keeps the

cake from cracking during the baking process.