Red Velvet Cheesecake

Here is the recipe I used for the red velvet cheesecake I made last year for my birthday.

What I like about this recipe is that it has the cocoa powder, buttermilk, vinegar, and the red food coloring in it like a traditional red velvet cake, maintaining a degree of authenticity. In addition, the cream cheese frosting is carried over into the recipe as well. The chocolate graham cracker is easy and is a nice color contrast to the vivid red of the cheesecake and the purity of the white frosting. ENJOY!!!!
RED VELVET CHEESECAKE

1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon sugar
3 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa powder
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1 ounce) bottle red food coloring
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

1. Stir together graham cracker crumbs, melted butter, and 1 tablespoon sugar; press mixture into bottom of a 9-inch springform pan.

2. Beat 3 (8 ounce) packages cream cheese and 1 1/2 cups sugar at medium-low speed with an electric mixer for 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

3. Bake at 325 degrees F for 10 minutes; reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn ove off. Let cheesecake stand in oven for 30 minutes. Remove cheesecake from oven; cool in pan on wire rack for 30 minutes. Cover and chill for 8 hours.

4. Beat 1 (3 ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan.