Recipe: Red Velvet Cheesecake (red cheesecake filling with white cream cheese topping) (repost)

RED VELVET CHEESECAKE

FOR THE CRUST:
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tbsp granulated sugar

FOR THE RED VELVET LAYER:
3 pkgs (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tbsp unsweetened cocoa powder
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 tsp distilled white vinegar
2 (1 oz) bottles red food coloring

FOR THE CREAM CHEESE TOPPING:
1 (3 oz) pkg cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Garnish: fresh mint sprigs

TO MAKE THE CRUST:
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of 9-inch springform pan; set aside.

TO MAKE THE RED VELVET LAYER:
Beat 3 (8 oz) pkgs cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixture 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.

Bake at 325 degrees F for 10 minutes; reduce heat to 300 degrees, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes.

Remove cheesecake from oven; cool in pan on a wire rack for 30 minutes. Cover and chill 8 hours.

TO PREPARE THE CREAM CHEESE TOPPING:
Beat 1 (3 oz) pkg cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

Source: Rhonda Y. Coker, Columbia, S.C.