1 1/2 cups Nabisco Chocolate wafer crumbs (about 3/4 box, processed in blender)
1/4 cup (1/2 stick/2 oz./56g) butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa
1/8 teaspoon baking soda
4 large eggs, lightly beaten
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup (1/2 stick/2 oz./56g) butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, lightly toasted (optional)
Fresh mint sprigs
White chocolate curls
Stir together wafer crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Mix 1 1/2 cups sugar, cocoa and baking soda. Beat 3 (8-ounce) packages cream cheese and sugar mixture at medium-low speed with an electric mixer 1 minute. Add eggs and next 5 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325°F/160°C for 10 minutes; reduce heat to 300°F/150°C, 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.
Beat 1 (3-ounce) 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. Spread pecans over topping and press lightly with hand (optional). Chill at least 3 hours. Remove sides of springform pan. Garnish, if desired, with fresh mint, white chocolate curls or other seasonal greenery.
Makes 10-12 servings.
Source: My version, adapted from several books
Submitted By: Sandra Mull
Date: December 17, 2006