Red velvet cheesecake

Ingredients 1 1/2 cups cookies crumbs 1/4 cup butter, melted 1 tablespoon granulated sugar (90 gra,s) Package's cream cheese, softened 1 1/2 cups granulated sugar 4 large eggs, lightly beaten 3 tablespoons unsweetened cocoa 1 cup sour cream 1/2 cup whole buttermilk 2 teaspoons vanilla extract 1 teaspoon distilled white vinegar 2 (60 grams) bottles red food coloring 1 (90 grams) package cream cheese, softened 1/4 cup butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract

Method: 1. Stir together cookies , melted butter, and 1 tablespoon granulated sugar; press mixture into bottom springform pan. 2. Beat 90 grans packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust. 3. Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours. 4. Beat 30 grams 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