Preheat the oven to 325°F. Grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until well combined. Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together sour cream, red food coloring, vinegar, and baking soda. Gradually fold this mixture into the cream cheese mixture until fully incorporated.

Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.

Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.