2teaspoonsred gel food coloringpreferably no-taste red gel food coloring
2/3cuporganic heavy whipping cream
1/3cuporganic powdered sugar
1teaspoonorganic vanilla extract
Preheat oven to 325℉. In a medium-sized bowl, stir together the finely crushed organic chocolate sandwich cookies with the melted butter. Line a 9-inch or 10-inch springform pan with parchment paper only at the bottom. Press the crust mixture into the bottom of the springform pan. Bake the crust for 10 minutes, then remove from oven and allow to cool. Reduce oven temperature to 300℉. Grab a roasting pan large enough to hold the springform pan and set it to the side.
Beat the softened cream cheese and cane sugar in an electric mixer at medium-low speed for 1 minute. Add the lightly beaten eggs and the remaining cheesecake ingredients, mixing the mixture on low speed until fully combined. You do not want to over-mix the cheesecake batter.
Take 2 sheets of heavy-duty foil and layer them on top of each other, then place the springform pan in the middle of the pieces of foil and wrap the pieces of foil around the bottom and up the sides of the pan.
Pour the cheesecake batter into the prepared crust and gently tap the pan onto the countertop to release any trapped air bubbles in the cheesecake batter. Grab that roasting pan and set the springform pan inside of it. Then add some hot water to the roasting pan, being careful not to get any on the cheesecake. Fill the roasting pan with an inch of water. Bake the cheesecake for 1 hour and 45 minutes. Turn the oven off and leave the cheesecake in the oven with the door closed for 30 minutes. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. Then remove the cheesecake from the oven and chill in the fridge for at least 4 hours or overnight.
Freeze a stainless steel bowl and hand mixer beaters or whisk for 15-20 minutes to get them ice cold.
Remove bowl and beaters or whisk from the freezer and add heavy whipping cream to the bowl. Whip the cream until it starts to thicken, then stop to add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form. Next, add the whipped cream to a piping bag with a 1M tip, then pipe the top of the cheesecake after it has chilled. Decorate the cheesecake with chocolate covered strawberries, if desired.
Keep the Red Velvet Cheesecake refrigerated until ready to serve.