1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 1/2 cups sugar, plus 1 tablespoon, divided
4 (8-ounce) packages cream cheese, softened and divided
4 large eggs
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
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (16-ounce) box powdered sugar
Garnish: chopped toasted pecans
Recipe Directions
Stir together graham cracker crumbs, butter and 1 tablespoon sugar; press mixture into bottom of a 9-inch springform pan.
Beat cream cheese and 1 1/2 cups sugar at medium speed with an electric mixer 2 minutes. Add eggs and next 6 ingredients; beat 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. Turn off oven. Leave cheesecake in oven 30 minutes. Remove cheesecake from oven; run knife along outer edge of cheesecake and cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat remaining 8-ounce package cream cheese and butter until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake.
