Ingredients

Crust

• 1 1/2 cups Chocolate Wafer Cookies, finely crushed
• 5 tablespoons Unsalted Butter, melted
• 1/3 cup Sugar
• Pinch of Salt

Filling

• 32 ounces Cream Cheese, softened
• 1 1/4 cups Sugar
• 1 tablespoons Fresh Lemon Juice
• 1 teaspoon Vanilla Extract
• 2 tablespoons All Purpose Flour
• 4 Large Eggs
• 1 tablespoon Unsweetened Cocoa Powder
• 1 teaspoon Red Food Coloring

Directions

1. Crust: preheat oven to 350F; mix the cookie crumbs, melted butter, sugar and salt in a bowl; press into the bottom and sides of a 9 inch springform pan
2. Place the springform pan on a baking sheet; bake until set, 10 minutes; let cool completely
3. Filling: reduce oven temperature to 325F; beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer with paddle attachment for 4-5 minutes until smooth; add the flour; beat in the eggs one at a time
4. Transfer 2 cups of batter to a bowl; stir in the cocoa powder and food coloring; pour the red batter into the crust; then pour the white batter on top; using a spoon, pull some of the red batter up from the bottom of the cake and swirl it; bake until the edges are set but the center is still jiggly, 1 hour 20 minutes
5. Turn off the oven but keep the cake inside to cool for 20 minutes; run a knife around the edge of the pan but don’t remove the springform side; transfer to a rack to cool; refrigerate for 4 hours before slicing