Strawberry Red Velvet Cheesecake

Ingredients:

For the Crust:
2 cups graham cracker crumbs
¼ cup unsalted butter, melted

For the Cheesecake:
24 oz (680 g) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large eggs
¼ cup strawberry puree
1 teaspoon red food coloring

For the Topping:
Fresh strawberries
Whipped cream
Red velvet cake crumbs

Instructions:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan

In a bowl, mix the graham cracker crumbs with the melted butter until well combined.
Press the mixture firmly into the bottom of the prepared springform pan.
Bake the crust for 10 minutes, then allow it to cool.

Make the Cheesecake Filling:
Beat the cream cheese in a large bowl until smooth and creamy.
Add the granulated sugar, sour cream, and vanilla extract. Mix until combined.
Incorporate the eggs one at a time, beating well after each addition.
Blend in the strawberry puree and red food coloring until evenly mixed.

Assemble and Bake:
Pour the cheesecake mixture over the cooled crust in the springform pan.
Smooth the top with a spatula to ensure an even layer.
Bake in the preheated oven for 60-70 minutes, or until the center is set.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Chill:
After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight.
Top and Serve:
Before serving, top the cheesecake with whipped cream, fresh strawberries, and red velvet cake crumbs.

Slice, Serve and Enjoy