Gluten-Free Red Velvet No-Bake Cheesecake

Crust:

1. Crush Schär Gluten-Free Butter Cookies in a food processor or by hand, until you have 3 cups of fine cookie crumbs.
2. Pour the cookie crumbs into a medium-sized bowl.
3. Pour the melted butter into the cookie crumbs and mix until fully combined.
4. Line a round 9-inch spring-form pan with parchment paper.
5. Press cookie crumb mixture evenly into the bottom of the lined spring-form pan. You can use the back of a measuring cup to help press the cookies crumbs down firmly.
6. Cover and refrigerate while making the cheesecake filling.
7. Pour the gelatine into a small bowl and add boiling water. Keep stirring until the gelatine is completely dissolved.
8. In a large mixing bowl beat the cream cheese and powdered sugar together until smooth.
9. Add the sour cream and pure vanilla extract and mix until fully combined.
10. Pour the gelatine into the cream cheese mixture and mix until fully combined.
11. Add the heavy whipping cream and mix until fully combined and mixture thickens.
12. Pour half of the cheesecake filling into a medium sized bowl for the top layer and set aside. (This will be the white top layer.)
13. In a medium-sized bowl, melt the chocolate chips in the microwave at 15-second increments, stirring after every 15 seconds until fully combined. Chocolate chips can also be melted in a small saucepan on the stove.
14. Pour the melted chocolate chips into the cheesecake filling in the original large bowl. Mix until fully combined. (This will be the red velvet bottom layer.)
15. Add the cocoa powder and mix until fully combined.
16. Add the red food coloring to the chocolate cheesecake mixture until fully combined. The cheesecake filling will turn really red.
17. Put two tablespoons of the red velvet cheesecake filling into a small bowl. Add 1/4 teaspoon of red food coloring to the red velvet cheesecake filling and stir until fully combined. This is for the swirl decoration for the top. (optional)
18. Remove the crust from the refrigerator and spoon in the red velvet cheesecake filling to create the bottom layer. Smooth the top with a spatula or the back of a large spoon.
19. Spoon the white cream cheese filling over the top of the red velvet cheesecake filling. Smooth the top with a spatula or the back of a large spoon.
20. To create the swirl design, use a toothpick to drop little dots of the red velvet cheesecake filling (with the additional red food coloring mixed in) in a circular pattern. Start by making the drops from the outside of the cake and work your way to the center of the cake. Using a toothpick create a swirl pattern by dragging the toothpick through the red dots. See the example below.
22. Cover cheesecake with plastic wrap and refrigerate until firm (about 3 hours). You can put it in the freezer to speed up.
23. Once the cheesecake is set, run a knife under hot water, and then along the edge of the springform pan to create a small gap between the pan and the filling before carefully unmolding the cake.
24. Top with whipped cream before serving. I also added white chocolate curls.
25. Store in an air-tight container in the refrigerator.
26. Enjoy!