1. Prepare the Crust:

Preheat your oven to 325°F (163°C). Mix the chocolate cookie crumbs and melted butter in a bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool while you prepare the filling.

2. Make the Red Velvet Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and cocoa powder, and continue beating until fully incorporated. One at a time, add the eggs, mixing on low speed after each addition. Stir in the sour cream, buttermilk, vanilla extract, food coloring, and vinegar. Mix until the batter is smooth and evenly colored.

3. Bake the Cheesecake:
Pour the red velvet cheesecake batter over the prepared crust. Smooth the top with a spatula. Place the springform pan into a larger baking dish and pour hot water into the outer pan to create a water bath (this helps prevent cracking). Bake for 60–70 minutes, or until the center is set and only slightly wobbly.

4. Cool and Chill:
Turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for 1 hour. Remove and allow it to cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight for best results.

5. Add the Frosting (Optional):
Beat together cream cheese, butter, powdered sugar, and vanilla until fluffy. Spread over the top of the chilled cheesecake or pipe decorative swirls for a bakery-style finish.