Red Velvet Cheesecake recipe (from my Williams Sonoma shower)

WOW!!! This is the ultimate cheesecake!!! I still cannot get over how yummy this was!!! I cannot wait to get a spring-form pan so I can make this :)

Red Velvet Cheesecake

1 ½ cups chocolate graham cracker crumbs
¼ c. melted butter
1 T sugar
3 (8 ounces) packages cream cheese (DON’T GET LIGHT—GET THE REAL THING)
1 ½ c. granulated sugar
4 large eggs beaten
3 T unsweetened cocoa
1 c. sour cream
½ c. whole buttermilk
2 tsp vanilla extract
1 tsp distilled white vinegar
2 (1 ounces) bottles red food coloring
1 (3 ounces) package cream cheese, softened (DON’T GET LIGHT—GET THE REAL THING)
¼ c. butter, softened
2 cups powdered sugar
1 tsp vanilla extract

1. Stir together graham cracker crumbs, melted butter, and 1 T granulated sugar
2. Press into bottom of 9 inch springform pan
3. Beat 3 (8 oz) pkgs cream cheese and 1 ½ cups sugar at medium-low speed with an electric mixer, 1 min.
4. Add eggs an next 6 ingredients, mixing on low speed just until fully combined
5. Pour batter into prepared crust
6. Bake at 325 for 10 min.; reduce heat to 300 and back for 1 hour 15 min. or until center is firm
7. Run knife along outer edge of cheesecake
8. Turn off oven
9. Let cheesecake stand in over for 30 min.
10. Remove cheesecake from oven; cool in pan on a wire rack for 30 min.
11. Cover and chill for 8 hours
12. Beat 1 (3 oz) pkg cream cheese and ¼ cup butter at medium speed with an electric mixer until smooth.
13. Gradually add powdered sugar and vanilla, beating until smooth.
14. Spread evenly over top of cheesecake (not on the sides)
15. Remove sides of springform pan. And garnish if desired.