Vampire Bite Red Velvet Cheesecake

Ingredients:

For the crust:

1 ½ cups chocolate cookie crumbs

¼ cup unsalted butter, melted

For the cheesecake filling:

24 oz (680 g) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 tsp vanilla extract

2 tbsp cocoa powder

1 tbsp red food coloring (gel preferred)

For the “vampire bite” topping:

½ cup raspberry or strawberry sauce (for blood effect)

Optional: edible fake blood gel for dramatic bite marks

Instructions:

Prepare the crust:

Mix chocolate cookie crumbs with melted butter until well combined.

Press firmly into the bottom of a greased 9-inch springform pan. Set aside.

Make the filling:

In a large bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing just until blended.

Stir in sour cream, vanilla, cocoa powder, and red food coloring until fully combined and vibrant.

Bake the cheesecake:

Preheat oven to 325°F (160°C).

Pour the filling over the crust and smooth the top.

Bake for about 50–60 minutes, until the center is almost set.

Turn off oven, crack the door, and let cheesecake cool inside for 1 hour (prevents cracking).

Remove from oven, cover, and refrigerate at least 4 hours or overnight.

Create the vampire effect:

Before serving, use a spoon or piping bag to drip raspberry/strawberry sauce on top to resemble dripping blood.

For a true “vampire bite” look, make two small holes on top and fill with sauce or edible blood gel pipe frosting ob top drizzle with strawberry sauce .

Slice, Serve and Enjoy