Red Velvet Cheese Cake

Makes one, 9 inch cheese cake

1 1/2  cups  chocolate graham cracker crumbs

1/4  cup  butter, melted

1  tablespoon  granulated sugar

3  (8-ounce) packages cream cheese, softened

1 1/2  cups  granulated sugar

4  large eggs, lightly beaten

3  tablespoons  unsweetened cocoa

1  cup  sour cream

1/2  cup  whole buttermilk

2  teaspoons  vanilla extract

1  teaspoon  distilled white vinegar

2  (1-ounce) bottles red food coloring

1  (3-ounce) package cream cheese, softened

1/4  cup  butter, softened

2  cups  powdered sugar

1  teaspoon  vanilla extract

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

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

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

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.