Red Velvet Cheesecake

Ingredients

• 1.5 cups chocolate wafers such as nabisco famous crushed finely ( 28 cookies)
• 32 ounce cream cheese softened
• 4 large eggs 
• 2 tablespoons flour all-purpose
• 1 tablespoon juice of lemon fresh
• 1 teaspoon food coloring red
• 1 pinch salt 
• 0.3 cup sugar 
• 1.3 cups sugar 
• 5 tablespoons butter unsalted melted
• 1 tablespoon cocoa powder unsweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• stand mixer
• springform pan

Directions

1. Make the crust: Preheat the oven to 350 degrees F.
2. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan.
3. Put the pan on a baking sheet and bake until set, about 10 minutes.
4. Let cool completely.
5. Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes.
6. Add the flour, then beat in the eggs one at a time.
7. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring.
8. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl.
9. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
10. Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.
11. Photograph by Levi Brown