Preheat your oven to 160°C (320°F) and grease a 23 cm springform pan.

In a mixing bowl, combine chocolate cookie crumbs with melted butter, pressing the mixture into the bottom of the pan for the crust.

In a stand mixer, beat softened cream cheese until smooth. Gradually add sugar, cocoa powder, and food coloring until combined.

Add eggs one at a time and vanilla extract, mixing until smooth.

Pour the filling over the crust and bake for 50-55 minutes until edges are set.

Turn off the oven and cool the cheesecake inside for 1 hour, then refrigerate for at least 4 hours.

Drizzle with dark chocolate sauce before serving and slice into wedges.