Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press this mixture firmly into the bottom of the springform pan to create an even crust. Bake for 10 minutes, then remove from the oven and let it cool.

In another mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Gradually add sour cream, mixing until well incorporated.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, cocoa powder, and red food coloring until the mixture is a uniform red color.

Pour the cheesecake filling onto the cooled crust and smooth the top with a spatula.

In a separate bowl, mix the ingredients for the red velvet layer: melted butter, sugar, egg, vanilla extract, cocoa powder, red food coloring, and flour until smooth.

Spoon the red velvet batter in small dollops on top of the cheesecake layer without mixing.

Use a knife or skewer to swirl the red velvet batter into the cheesecake for a marbled effect.

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

Remove from the oven and refrigerate for at least 4 hours or overnight before serving.