Preheat your oven to 350°F (175°C). Crush the graham crackers into fine crumbs and mix with melted butter. Press firmly into the bottom of a 9-inch springform pan and chill in the refrigerator for 10 minutes.

Beat the cream cheese and sugar together until smooth. Add sour cream, vanilla extract, and eggs one at a time. Mix in cocoa powder and red food coloring until fully combined.

Pour the filling over the crust and bake for 50–60 minutes at 325°F (163°C) until the edges are set and the center jiggles slightly.

Turn off the oven and crack the door. Allow the cheesecake to cool for about 1 hour, then transfer it to the counter to cool completely before refrigerating for at least 4 hours or overnight.

Release the cheesecake from the springform pan and serve garnished with whipped cream, chocolate curls, or fresh berries.