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- 1 ½ cups crushed chocolate cookies - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar

Decadent Red Velvet Strawberry Cheesecake

Indulge in a treat that combines rich flavors and fresh ingredients with this Decadent Red Velvet Strawberry Cheesecake! With a smooth cheesecake filling and a crunchy chocolate crust, this dessert is sure to impress. Fresh strawberries on top add a delightful balance. Ready to wow your guests? Click through for the full recipe and step-by-step instructions to create this stunning cheesecake masterpiece at home. Enjoy a slice of deliciousness today!
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Ingredients
  

For the crust:

1 ½ cups crushed chocolate cookies

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

2 tablespoons cocoa powder

1 tablespoon red food coloring

For the strawberry topping:

2 cups fresh strawberries, hulled and sliced

¼ cup granulated sugar

1 tablespoon lemon juice

For garnish:

Whipped cream (optional)

Fresh mint leaves (optional)

Instructions
 

Prepare the Crust:

    a. Preheat your oven to 350°F (175°C).

      b. In a mixing bowl, combine crushed chocolate cookies, melted butter, and sugar. Mix until well combined.

        c. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10-12 minutes until set. Let it cool while you prepare the filling.

          Make the Cheesecake Filling:

            a. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy using an electric mixer.

              b. Add the eggs one at a time, mixing well after each addition.

                c. Mix in the vanilla extract, flour, cocoa powder, and red food coloring until fully incorporated and smooth.

                  Bake the Cheesecake:

                    a. Pour the red velvet cheesecake filling over the cooled crust in the springform pan.

                      b. Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center is still slightly jiggly.

                        c. Once done, turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracks.

                          Prepare the Strawberry Topping:

                            a. In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let the mixture sit for about 15-20 minutes to macerate and create a syrup.

                              Assemble the Cheesecake:

                                a. Once the cheesecake is fully cooled, carefully remove it from the springform pan.

                                  b. Top the cheesecake with the macerated strawberries, spreading evenly on top.

                                    Chill and Serve:

                                      a. Refrigerate the cheesecake for at least 4 hours, or preferably overnight for best flavor.

                                        b. When ready to serve, cut into slices, and garnish with whipped cream and fresh mint leaves if desired.

                                          Prep Time, Total Time, Servings: 30 min | 1 hr 30 min | 12 servings