Instructions

Crust

1. Prepare a 6 inch springform pan by lining the outside bottom and sides with aluminum foil and the inside bottom with a parchment paper circle. Spray the inside with non stick spray so the parchment paper sticks to the pan.
2. Place the graham crackers in a food processor or freezer bag. Pulse or crush with a rolling pin or meat tenderizer until you get coarse crumbs.
3. Add the butter and optional sugar and pulse or crush until you get the texture of wet sand.
4. Press this mixture into your prepared pan in an even layer.
5. Bake for 10 minutes or until golden brown.
6. Place in the freezer for 1 hour.

Cheesecake

1. Pour the heavy cream into the bowl of your stand mixer fitted with a whisk attatchment. Whip on high for 10 minutes or until you get stiff peaks. Transfer the whipped cream into a differant bowl and place it in the fridge.

1. Place the softened cream cheese in the bowl of your standing mixer fitted with a paddle attachment or regular bowl with a hand mixer.
2. On medium speed, beat the cream cheese until completely smooth. About 10 minutes. Scrape down the bottom and the sides of the bowl and beat again until smooth.
3. Add in the sugar and beat until smooth and all incorporated. Scrape down the bottom and the sides of the bowl and beat once more until smooth.
4. Repeat this step with the greek yogurt and the vanilla extract. Make sure the batter is completely smooth at this point before the next step.
5. Add the red food coloring and beat to incorperate.
6. Fold the whipped cream uinto the cream cheese batter.
7. Pour the batter into the prepared pan on top of the crust.

1. Take the cheesecake out of the oven and place it covered in the fridge.

Swiss Meringue Buttercream

1. Bring a medium sized pot of shallow water to a simmer.
2. Place the bowl of your stand mixer or a heat safe bowl on top of the simmering pot of water. Make sure the water does not touch the bottom of the bowl on top.
3. Add the egg whites and the sugar. Stir continuously so the egg whites don't cook. Keep stirring until you do not feel any more sugar granules between your fingers when you put your fingers in the mixture. This should take about 2-3 minutes. Remove from heat.
4. Transfer the bowl with the mixture to your stand mixer fitted with the whisk attachment. Whisk the mixture on high speed until it becomes thick and glossy, About 5-10 minutes.
5. Add in the sifted powdered sugar and continue mixing with the whisk attachment on low speed until incorporated.
6. Add in the butter one stick at a time. Just drop them in while mixing on high speed. Do the same with the shortening.
7. After everything is incorporated. Switch to a paddle attachment and mix this on medium speed until smooth. About 5 minutes. Enjoy this immediately or store in the fridge for up to two weeks.

For Decoration

1. Unmold the cheesecake by taking off the sides of the pan and peeling off the parchment paper.
2. Using a piping bag filled with swiss meringue buttercream, pipe a shell border around the esdges of trhe cake.
3. Enjoy immediately and store left overs covered in the fridge overnight.