Red Velvet Cheese Cake

This is a recipe posted by my sister on Facebook. I am not sure where the original recipe comes from, but this is my mom's favorite cheesecake ever! If you love both red velvet cake and cheesecake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with creamy cheesecake layer, and baked in a dark chocolate crust-making a wickedly-delicious combination.

• Ready In: 11 hrs 25 mins
• Serves: 8-10
• Yields: 1 9-inch cheesecake

Ingredients

• 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
•  fresh mint sprig, for garnish

Directions

1. Stir together graham cracker crums, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
2. Beat 3 (8 ounce) packages cream cheese and 1 1/2 cups granulated 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°F for 10 minutes; reduce heat to 300°F (do not open oven door), 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.
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. Garnish with fresh mint, if desired.