1 1/2 C. chocolate cookie crumbs
1/4 C. butter, melted
1T. sugar
3 pkg. (8 oz. each) cream cheese, softened
1 1/2 C. sugar
4 large eggs, lightly beaten
3 T. unsweetened cocoa
1 C. sour cream
1/3 C. buttermilk
2 tsp. vanilla extract
1 tsp. white vinegar
2 bottles (1 oz. each) red food coloring

1 pkg. (3 oz.) cream cheese, softened
1/4 C. butter, softened
2 C. confectioner’s sugar
1 tsp. vanilla extract:

Combine cookie crumbs, 1/4 C. melted butter and 1 Tsp. sugar. Press into 9-inch spring-form pan. Beat 3 packages of cream cheese with 1 1/2 C. sugar for 1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar and food color. Mix on low speed jut until fully combined. Pour into prepared crust. Bake at 325° for 10 minutes. Reduce heat to 300°. Bake 1 hour and 15 minutes until center is firm. Cool on wire rack 30 minutes. Cover and chill 8 hours.

Beat 3 oz. cream cheese and 1/4 C. of butter until smooth. Gradually add powdered sugar and vanilla. Spread over cheese cake. Remove sides of pan. Garnish.