Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with a double layer of heavy-duty aluminum foil.

Combine graham cracker crumbs, sugar, melted butter, and cocoa powder in a bowl. Mix until it resembles wet sand.

Press firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes. Set aside to cool.

Reduce the oven temperature to 300°F (150°C).

Beat the cream cheese on medium-low speed until smooth, about 3 minutes.

Gradually add the sugar and beat until creamy.

Add eggs one at a time, beating just until combined. Avoid overmixing.

Mix in sour cream, vanilla extract, flour, and cocoa powder.

In a small bowl, combine the red food coloring and vinegar, then fold into the batter until fully incorporated.

Pour the filling over the crust and smooth the top.

Place the springform pan in a large roasting pan.

Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake for 1 hour 15 minutes, or until the edges are set but the center has a slight jiggle.

Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour.

Remove from the water bath and let it cool to room temperature. Then refrigerate for at least 8 hours or overnight.

Beat cream cheese and butter together until smooth.

Gradually add the sifted powdered sugar, vanilla, and a pinch of salt.

Spread the frosting evenly over the chilled cheesecake.