It cracked me up--my cheesecake cracked like a face! I thought about decorating it with the topping around the edges so it looked like Santa Claus...
Red Velvet Cheesecake
from Southern Living Christmas Cookbook
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 Tbsp. granulated sugar
3 (8 oz) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 Tbsp. unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 tsp. vanilla extract
1 tsp. distilled white vinegar
2 (1 oz) bottles red food coloring
1/4 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla extract
Optional Garnish: colored sparkling sugars
Stir together graham cracker crumbs, melted butter, and 1 Tbsp. granulated sugar; press mixture into bottom of a 9-in. springform pan.
Beat 3 (8 oz) packages cream cheese & 1 1/2 cups granulated sugar at medium-low speed with an elextred mixer 1 minute. Add eggs & next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325 F. for 10 minutes; reduce heat to 300 F, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes. Cover & chill 8 hours.
Beat 1 (3 oz) package cream cheese & 1/4 cup butter at medium speed w/an electric mixer until smoooth; gradually add powered sugar & vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired. Yield 8-10 servings.