Ingredients

CRUST:
17 Oreos, finely crushed
1/4 cup butter, melted
1 TBS sugar
Filling:
3 (8 oz) packages cream cheese, room temperature
1 1/2 cup sugar
4 eggs, beaten
3 TBS Cocoa
1 cup sour cream
1/2 cup buttermilk
2 tsp vanilla
1 tsp distilled white sugar
2 oz red food coloring
Frosting:
3 oz cream cheese
1/4 cup butter, room temperature
2 cups powdered sugar, sifted
1 tsp vanilla

Instructions

Preheat oven to 325
Wrap springform pan with heavy duty foil.
Stir together oreo crumbs, butter and 1 TBS sugar, press into bottom of a 9" springform pan.
Bear cream cheese and sugar at medium- low speed with an electric mixer for 1 minutes. Add eggs and remaining cheesecake ingredients mixing on low speed just until fully combined. Pour batter into prepared curst

Put springform pan into a larger pan, and fill larger pan with about 1" water. Bake for 10 minutes reduce heat to 300. Bake for an additional 75 minutes or until the center is firm. Turn off oven, let cheesecake stand in oven for 30 minutes. Remove cheese cake from oven. Carefully remove cheesecake from water bath and place on a wire rack. Run a think knife around the outer edge of the cheesecake. Cool on rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours. Remove sides of spingform pan.

Beat cream cheese and butter at meduim speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beating Spread evenly on top of cheesecake.

You may subsitute 1 1/2 cups of chocolate graham cracker crumbs