Instructions

1. Let 2 pounds full-fat cream cheese, 4 large eggs, 1/2 cup buttermilk, and 1/2 cup heavy cream sit on the counter until all the ingredients reach room temperature, about 2 hours.
2. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Place a sheet of parchment on the removable bottom of a 9-inch springform pan. Replace the ring and secure it to the base. The overhang will help you remove the cake from the base once baked. Rub a small pat of butter on the bottom of the lined pan and around the interior of the ring.
3. Roughly break up 6 ounces chocolate wafer cookies (26 to 30) into the bowl of a food processor fitted with the blade attachment. Add 1 tablespoon of the granulated sugar and 1/4 teaspoon of the kosher salt. Pulse until the largest pieces are about 1/4-inch, about 12 pulses.
4. Place 5 tablespoons unsalted butter in a small bowl and microwave until melted, about 40 seconds (alternatively, melt on the stovetop). Pour into the food processor and process until the cookies are finely crushed, about 5 seconds. Transfer to the springform pan and use your hands or the bottom of a glass to press them evenly into the bottom. Press firmly but don’t pack it in too much or it will be difficult to cut when finished.
5. Bake for 10 to 12 minutes. There won’t be much visual change, but it should smell of toasty chocolate. Set aside to cool while you make the filling.
6. Reduce the oven temperature to 250ºF. Rinse and dry the food processor bowl and blade.
7. Add the cream cheese, eggs, buttermilk, cream, remaining 1 cup granulated sugar, remaining 1/4 teapsoon kosher salt, 2 tablespoons natural cocoa powder, 1 tablespoon plus 1 teaspoon red food coloring, and 1 teaspoon vanilla extract to the food processor fitted with the blade attachment. Process for 10 seconds. Stop the motor and scrape down the sides of the bowl with a flexible spatula. Repeat processing and scraping two more times, or until the batter is fully incorporated with no visible bits of cream cheese.
8. Pour into the prepared crust. Pick the pan up about 1 inch off of the counter and drop it carefully and evenly on the counter, repeating a few times to release any air bubbles.
9. Bake until the edges are firm and the center jiggles slightly and reaches 145 to 150ºF, 1 hour and 25 minutes to 1 hour 35 minutes. Turn off the oven and keep the oven door open a crack or prop it open with the wooden spoon. Let the cheesecake gently cool in the oven for 1 hour.
10. Place cheesecake on a wire rack. Run a paring knife around the edge of the pan and let cool to room temperature, about 2 hours more.
11. After the cheesecake has cooled to room temperature, coarsely chop 4 ounces white chocolate and place in a small bowl. Microwave 1/4 cup heavy cream in a small microwave-safe bowl or measuring cup until it just reaches a boil, about 40 seconds. (Alternatively, bring the cream to a boil in a small saucepan on the stovetop.) Pour over the white chocolate and let sit for 2 minutes. Add a tiny pinch of salt and whisk until smooth. Let cool for 5 minutes, stirring occasionally.
12. Pour the glaze over the top of the cheesecake, then use an offset spatula to spread it to the edges, trying not to let it go over the edges for the cleanest presentation. Pop any large air bubbles with the tip of a paring knife.
13. Cover the pan with aluminum foil or a plate. Refrigerate until completely chilled, at least 4 hours but preferably overnight. To serve, run a paring knife along the inside of the pan. Unlock and remove the outer ring. Hold one of the corners of parchment down, slide a large offset spatula underneath the cheesecake, and transfer to a cutting board or serving platter. Cut into slices and serve.