Red Velvet 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
• fresh mint sprig, for garnish

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 325u0b0F for 10 minutes; reduce heat to 300u0b0F (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.

graham cracker crumbs, butter, sugar, cream cheese, sugar, eggs, unsweetened cocoa, sour cream, buttermilk, vanilla, white vinegar, bottles red food coloring, cream cheese, butter, powdered sugar, vanilla, mint sprig

Taken from www.food.com/recipe/red-velvet-cheese-cake-499710 (may not work)