24 ounces cream cheese, softened to room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
2 tablespoons unsweetened cocoa powder
3 large eggs, room temperature
1 tablespoon red food coloring
2 teaspoons alcohol-free vanilla extract
1 teaspoon lemon juice
Whipped cream and chocolate shavings for garnish
Instructions
Preheat your oven to 325 degrees Fahrenheit and grease a 9 inch springform pan. Mix the crushed Oreo cookies with the melted butter until the mixture resembles wet sand. Press the crumbs firmly into the bottom of the pan to create an even layer, then bake for 10 minutes before setting it aside to cool completely.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and fluffy. Be sure to scrape down the sides of the bowl often to ensure no lumps remain. Add the sour cream, cocoa powder, alcohol-free vanilla, and lemon juice, then mix again until everything is fully incorporated.
Stir in the red food coloring until the batter reaches a deep, vibrant crimson hue. Add the eggs one at a time, mixing on low speed just until each egg is combined. Avoid overmixing at this stage, as incorporating too much air can cause the cheesecake to puff up and then crack as it cools.
Pour the red velvet batter over the cooled Oreo crust and smooth the top with a spatula. Place the pan in the oven and bake for 55 to 65 minutes. The edges should be set and slightly puffed, while the center should still have a slight jiggle when you gently shake the pan.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool inside for about an hour. This gradual temperature change prevents cracking. Once at room temperature, wrap the pan and refrigerate for at least six hours, or preferably overnight, to allow the flavors to develop and the texture to firm up.
