For chocolate crust
9 oz. package chocolate wafer cookies (40 to 45 cookies)
1 c semisweet chocolate, chopped
1 c slivered almonds
½ c packed brown sugar
½ c butter, melted

For Red Velvet cake
3 (8-oz) packages cream cheese, softened
1 ½ c granulated sugar
4 large eggs, lightly beaten
3 T unsweetened cocoa
1 c sour cream
5 t cornstarch
½ c buttermilk
2 t vanilla extract
1 t distilled white vinegar
2 (1-oz) bottles red food coloring

For cream cheese topping
1 (3-oz) package cream cheese, softened
¼ c butter, softened
2 c powdered sugar
1 t vanilla extract

For chocolate crust

• Place wafer cookies, chopped chocolate, almonds and brown sugar in a large food processor. Cover and process until finely ground.
• Add the 1/2 cup melted butter; cover and process until well combined.
• Transfer crumbs to a 10×3-inch springform pan. Press crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch space at the top of the pan. Set aside.

For red velvet cake

• Beat 3 (8-ounce) packages cream cheese and 1 ½ cups sugar at medium-low speed with an electric mixer for 1 minute.
• Add all remaining cake ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
• Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm.
• Run knife along outer edge of cheesecake to loosen from pan endges. Turn oven off. Let cheesecake stand in oven 30 minutes.
• Remove cheesecake from oven, remove pan sides, and cool in pan on a wire rack 30 minutes. Chill 8 hours.

For cream cheese topping

• Beat 3-ounce package of cream cheese and ¼ cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth.
• Spread evenly over top of chilled cheesecake.