Preparation Steps

• Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
• In a food processor, pulse the chocolate sandwich cookies until fine crumbs form. Add melted butter and pulse until combined. Press mixture firmly into the bottom of the prepared pan. Set aside.
• In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in buttermilk, red food coloring, and vanilla.
• In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to the cream cheese mixture, mixing until just combined. Fold in sour cream.
• Pour batter over the crust in the springform pan. Smooth the top. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan (water bath).
• Bake for 55–65 minutes, or until the center is almost set. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
• Remove from oven and water bath. Run a knife around the edge to loosen. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
• For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy. Spread over chilled cheesecake before serving.