Red Velvet Cheesecake

Preheat the oven to 325°F. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat the cream cheese and 3/4 cup sugar on medium speed until smooth and creamy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, cocoa powder, red food coloring, and salt until the batter is fully combined and evenly colored.
Pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 50-55 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Refrigerate for at least 4 hours or overnight before serving.