Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside with foil if using a water bath.

Crush the chocolate cookies into fine crumbs. Mix with melted butter and sugar, press firmly into the pan, and bake for 10 minutes. Let cool.

Beat softened cream cheese until smooth. Add sugar and cocoa powder, then mix until combined.

Add sour cream, heavy cream, vanilla, red food coloring, vinegar, and cornstarch. Mix gently until smooth and evenly colored.

Add eggs one at a time, mixing on low speed just until incorporated.

Pour the filling over the crust and smooth the surface. Place the springform pan inside a roasting pan and add hot water halfway up the sides.

Bake for 65–80 minutes, until the edges set and the center jiggles slightly.

Turn off the oven, crack the door, and let the cheesecake cool inside for one hour. Remove from the water bath and cool completely.

Refrigerate for at least six hours or overnight.

Beat cream cheese and powdered sugar until smooth. Whip heavy cream with vanilla to medium-stiff peaks, then fold into the cream cheese mixture.

Spread or pipe the topping over the chilled cheesecake. Decorate with red velvet crumbs or chocolate shavings.

Slice with a warm, clean knife and serve chilled.