Red Velvet Cheesecake

If you love both red velvet cake and cheesecake, this perfect sweet meets rich - meets creamy concoction is bound to be your new favourite dessert.

1½ cups chocolate graham cracker crumbs
¼ cup butter, melted
1 Tbsp. granulated sugar
3 (8 oz) pkg cream cheese, softened
1½ cups granulated sugar
4 large eggs, lightly beaten
3 Tbsp. unsweetened cocoa
1 cup sour cream
½ cup whole buttermilk
2 tsp. pure vanilla extract
1 tsp. distilled white vinegar
2 (1 oz) bottles red food colouring

Frosting:
1 (3 oz) pkg cream cheese, softened
¼ cup butter, softened
2 cups confectioner's sugar
1 tsp. pure vanilla extract

Garnish:
fresh mint sprigs

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Make the Cheesecake:
Stir together graham cracker crumbs, melted butter, and 1 Tbsp. granulated sugar; press mixture into bottom of a 9" spring form pan.

Beat cream cheese and 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 for 10 minutes; reduce heat to 300°F (150°C/130°C fan, Gas Mark 2), 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.

Make the Frosting:
Beat cream cheese and 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 spring form pan.

Garnish with fresh mint sprigs, if desired.