Shelly's Recipe

RED VELVET CHEESECAKE

Category: Cheesecake

2 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
2 eggs
2 oz semi-sweet baking chocolate, melted
1 tbsp red food color
1 prepared chocolate crumb crust (6 oz)
Chocolate or hot fudge dessert topping

Preheat oven to 350. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed just until blended.

Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter. Bake 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight.

Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.