You can find the recipe on Recipe Girl, the cheesecake itself is quite delicious. Instead of the red food colouring, I baked four beets in the oven with the cheesecake ( saving energy and preserving more colour than when boiled), then I peeled their skins of, cut them in small pieces and puree-d them. It helped to add a teaspoon or so of water. I guess that if you want the cake a proper red, go for the food colouring. But if you have some objection to fake colouring, go for the beet. You don't taste it too much, but the cake looks more brown than red due to the cocoa powder that is added. I wonder if one could leave out the cocoa and just add the beets? Or would the flavour then be too strong? Hmm.