The most extraordinary baked Red Velvet Cheesecake made by preheating oven to 325°F wrapping 9-inch springform in 2 to 3 layers heavy foil combining 24 crushed Oreo crumbs and 4 tbsp melted butter pressing firmly into pan and up sides pre-baking 8 minutes cooling then beating 32 oz room temperature cream cheese until silky adding 1 1/4 cups sugar beating combined adding 1 cup room temperature sour cream 2 tbsp cocoa 2 tbsp red gel food coloring 1 tsp white vinegar and 1 1/2 tsp vanilla beating smooth and uniformly deep crimson on low adding 4 room temperature eggs one at a time just incorporated not overmixing pouring over crust placing in roasting pan filling with hot water halfway baking 55 to 65 minutes until edges set and center gently jiggles cooling in water bath 1 hour running knife around edge refrigerating minimum 8 hours then beating 8 oz room temperature cream cheese and 1/2 cup room temperature butter smooth adding 3 cups sifted powdered sugar and vanilla beating fluffy piping decoratively over fully chilled cheesecake. A completely perfect baked crimson cocoa vinegar red velvet cream cheese sour cream Oreo crust cream cheese frosting cheesecake recipe.