Velvet Cheesecake

This is supposed to be Red Velvet Cheesecake, but I left out the "red" part because who really needs a bunch of dye?  It tastes incredible either way, and I'd argue even better without the dye because I've always thought red dye tastes funny.  If you ever feel the need to make me a birthday cake, no red icing, please!  This is a chocolatey cheesecake on a chocolate crust with cream cheese icing on top.  Is your mouth watering yet?

Velvet Cheesecake
From Southern Living Christmas Cookbook

1 1/2 cups chocolate graham cracker crumbs (I used chocolate Teddy Grahams and ground them in the food processor)
1/4 cup butter, melted
1 tablespoon sugar (I left this out)
3 8-oz. packages cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream (I always use light)
1/2 cup whole buttermilk (I used low fat)
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 1-oz. bottles red food coloring (I left this out)
1 3-oz. package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Stir together graham cracker crumbs, melted butter and 1 tablespoon sugar; press mixture onto bottom of a 9-inch springform pan.

Beat 3 8-oz. packages cream cheese and 1 1/2 cups 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 at 325 for 10 minutes; reduce heat to 300, 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.

Beat 1 3-oz. 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.