Heat the oven to 325°F (160°C). Prepare a 9-inch springform pan: wrap the outside in aluminum foil and spray the inside with nonstick spray.

Make the crust: Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter until the texture resembles wet sand. Press the mixture into the bottom of the springform pan and chill in the fridge.

Beat the cream cheese in a large bowl until smooth and fluffy. Scrape the sides to avoid lumps.

Slowly add 1 1/4 cups sugar and 1 teaspoon vanilla, beating until combined and velvety.

Add eggs one at a time, beating just until combined after each to avoid cracks.

Fold in sour cream and cocoa powder until the batter is evenly colored.

Stir in red food coloring, white vinegar, and extra teaspoon of vanilla.

Pour the cheesecake mixture over the chilled crust, smoothing the top.

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

Bake for 55–70 minutes, until edges are set and the center jiggles slightly.

Turn off the oven and crack the door open. Let the cheesecake sit in the warm oven for 30 minutes to avoid sudden temperature shifts.

Remove from oven, run a thin knife around the edge to loosen, and chill uncovered until cold. Cover and refrigerate for at least 4 hours, preferably overnight.

Remove the sides of the springform, decorate, and slice with a hot knife.