Gluten-Free Red Velvet No-Bake Cheesecake

Crust:

• Crush Schär Gluten-Free Butter Cookies in a food processor or by hand, until you have 3 cups of fine cookie crumbs.
• Pour the cookie crumbs into a medium-sized bowl.
• Pour the melted butter into the cookie crumbs and mix until fully combined.
• Line a round 9-inch spring-form pan with parchment paper.
• 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.
• Cover and refrigerate while making the cheesecake filling.
• Pour the gelatine into a small bowl and add boiling water. Keep stirring until the gelatine is completely dissolved.
• In a large mixing bowl beat the cream cheese and powdered sugar together until smooth.
• Add the sour cream and pure vanilla extract and mix until fully combined.
• Pour the gelatine into the cream cheese mixture and mix until fully combined.
• Add the heavy whipping cream and mix until fully combined and mixture thickens.
• 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.)
• 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.
• 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.)
• Add the cocoa powder and mix until fully combined.
• Add the red food coloring to the chocolate cheesecake mixture until fully combined. The cheesecake filling will turn really red.
• Put two tablespoons of the red velvet cheesecake filling into a small bowl. Add ¼ 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)
• 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.
• 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.
• 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.
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• Cover cheesecake with plastic wrap and refrigerate until firm (about 3 hours). You can put it in the freezer to speed up.
• 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.
• Top with whipped cream before serving. I also added white chocolate curls.
• Store in an air-tight container in the refrigerator.
• Enjoy!