Red Velvet Cheesecake

Several years ago I found a recipe the  Southern Living 2004 Annual Recipes Cookbook for Red Velvet Cheesecake.  It has become a Christmas favorite for my daughters.  It is so popular that they now request it at Thanksgiving.  It is not a difficult recipe and it looks like a peppermint when sliced. 

Ingredients
Crust
1&1/2 cups chocolate graham cracker crumbs
1/4 cup butter melted
1 TBS granulated sugar
Filling
3 (8 oz) packages cream cheese at room temperature
1 1/2 cups granulated sugar
4 large eggs lightly beaten
3 TBS unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 tsp vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
Topping
1 (3oz) package cream cheese softened
1/4 cup butter softened
2 cups powdered sugar
1 tsp vanilla extract

Stir together graham cracker crumbs, melted buter and 1 TBS granulated sugar and press mixture in bottom of 9 inch springform pan.
Beat 3 (8oz) packages cream cheese and 1 1/2   cups granulated sugar at medium low speed with electric mixer for 1 minute.  Ad eggs and next 6 ingredients mixing on low speed until fully combined.  Pour batter into crust
Bake in 325  oven f or 10 minutes; reduce head to 300 and bake for 1 hour and 15 or until center is firm.  Turn oven off and let cake stand in oven for 30 minutes.  Remove from oven and cool for 30 minutes.  Cover and chill for 8 hours. 
Beat 1 (3oz) package cream cheese and1/4 cup butter at medium speed until smooth, gradualy add powdered sugar and 1 tsp vanilla, beating until smooth.  Spread evenly over top of cheesecake.  Remove sides of springform pan.  Garnish with mint sprigs and shaved chocolate.