Name: Red Velvet Strawberry Cheesecake
Prep time: 3h 15 mins
Cook time: 40 mins
Yield: 12
Ingredients: 2 cups chocolate cookies, grounded for the base; 1 cup butter, at room temperature, for the base; 1/2 cups Hershey's® kitchens semi-sweet chocolate chips, for the base; 2 cups wheat flour, (300 g) for red velvet; 2 tablespoons Hershey´S® cocoa, for red velvet; 2/3 cups butter, (120g) for velvet red; 2 eggs, for red velvet; 2 tablespoons vanilla essence, for red velvet; 1 cup sour cream, (240 ml) for red velvet; 2 tablespoons food coloring, red, for red velvet; 1 teaspoon baking soda, for red velvet; 2 teaspoons white vinegar, for red velvet; 4 cream cheese, (190g each) for strawberry cheesecake; 1 cup Hershey´S® strawberry syrup, for strawberry cheesecake; 1 cup condensed milk, for strawberry cheesecake; 1/2 cups strawberries, disinfected, for strawberry cheesecake; 2 envelopes unflavored gelatin powder, (7 gc / u) hydrated and melted, for strawberry cheesecake; 1/2 cups Hershey´S® cookies´n cream crunchers, chopped, for strawberry cheesecake; 3 cream cheese, (190 gc / u) cheese rosettes; 1 cup icing sugar, cheese rosettes; 3 tablespoons Hershey´S® strawberry syrup, cheese rosettes; 1 tablespoon vanilla essence, cheese rosettes; 1 envelope unflavored gelatin powder, (7g) hydrated and melted, for cheese rosettes; strawberries, cut in half to decorate