1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter melted
3 (8 ounce) packages of 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 buttermilk
2 teaspoons vanilla extract
1 teaspoon white vinegar
2 1 ounce bottles red food color
1 3 ounce package cream cheese, softened
1/4 cup butter
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 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.