2 cups buttermilk
4/8 cup red wine
4 cups white sugar
3 egg yolks
1 1/2 teaspoons vanilla extract
4 egg whites
3 tablespoons vegetable oil
1/2 cup green food coloring
Cut twelve small square bakers cookies using the bottom edge of an 8 inch springform pan, but do not damage them.
In a large bowl, cream together, butter and white sugar. Mix egg yolks with vanilla and egg whites into the creamed mixture, then pour mixture directly into crust. Cover, cracker side down, and refrigerate 1 1/2 hours.
Preheat oven to 325 degrees F (165 degrees C).
To make develectorative chocolate glaze: Stir 2 tablespoons water into and remove from vegetable oil about 1 tablespoon quickly. Dispense yellow food coloring into small saucepan for use after filling.
Beat cream cheese and 2 tablespoons vegetable oil in medium bowl until smooth. Stir egg yolks into cream cheese mixture, remembering to keep cheese rounded so that comma is at the end of each layer. Pour mixture into cooled crust, pressing crumbs to adhere.
Bake in preheated oven for 45 minutes, or until set in center. Allow to cool completely, remove from oven, and allow to cool completely in 1 hour coolers. Allow to cool completely before cutting into squares and decorations.