24 ounces cream cheese, softened to room temperature
1 cup granulated sugar
3 large eggs, room temperature
1/4 cup unsweetened cocoa powder
1 cup full-fat sour cream
1/2 cup buttermilk
2 teaspoons alcohol-free vanilla extract
1 teaspoon lemon juice
2 tablespoons red food coloring
Whipped cream and chocolate shavings for garnish
Instructions
Preheat your oven to 325 degrees Fahrenheit and grease a nine inch springform pan. In a medium bowl, combine the crushed Oreo cookies with the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan, using the bottom of a measuring cup to ensure it is even. Bake the crust for about eight to ten minutes, then remove it from the oven and let it cool completely while you prepare the filling.
In a large mixing bowl or a stand mixer, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and fluffy. It is important to scrape down the sides of the bowl to ensure no lumps remain. Add the eggs one at a time, beating on a low speed after each addition just until combined, which helps prevent too much air from entering the batter.
Sift the cocoa powder into the cream cheese mixture and stir gently. Add the sour cream, buttermilk, alcohol-free vanilla extract, and lemon juice, mixing until the batter is uniform. Finally, pour in the red food coloring and stir until the color is consistent throughout. The batter should be thick, smooth, and a vibrant shade of red.
Wrap the outside of the springform pan tightly with two layers of heavy duty aluminum foil to prevent water from seeping in. Place the pan into a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for one hour and fifteen minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the door cracked open for one hour to let the cheesecake cool slowly.
Remove the cheesecake from the water bath and take off the aluminum foil. Run a thin knife around the edge of the pan to loosen the sides. Allow it to cool to room temperature on a wire rack before transferring it to the refrigerator. For the best results, let the cheesecake chill for at least six hours, or preferably overnight, to allow the flavors to develop and the texture to firm up.
