Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil.

In a medium bowl, combine the graham cracker crumbs, cocoa powder, sugar, and melted butter. Press into the bottom of the pan to form the crust and bake for 10 minutes. Let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until combined.

Add the eggs one at a time, mixing on low speed after each addition.

In a separate bowl, mix sour cream, red food coloring, white vinegar, and baking powder until smooth. Fold this mixture into the cream cheese mixture.

Pour the cheesecake batter over the cooled crust. Place the pan in a larger baking dish and fill with hot water halfway up the sides of the springform pan.

Bake for 55-60 minutes, until the center is set but slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool for about an hour.

Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Once chilled, carefully remove the sides of the springform pan, slice, and serve.