Combine all crust ingredients in bowl. Press onto bottom and 1 inch up sides of prepared pan.
Bake 8-12 minutes or until set. Cool completely.
Melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 5-6 minutes or until melted. Cool 15 minutes.
Combine cream cheese, 3/4 cup sugar and red food coloring in bowl. Beat at medium speed, scraping bowl often, 2-3 minutes or until creamy.
Gradually add 1 egg at a time, beating well after each addition.
Add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla; beat at low speed 1-2 minutes or until well mixed.
Pour the filling mixture into the cooled chocolate crust.
Bake it in the oven for 80-90 minutes or until two inches from the edge of the pan is just set (meaning that the center will still be wiggly).
while the cheesecake is baking, combine the last few ingredients in a small bowl: sour cream, sugar and vanilla. If the cheesecake is nowhere near being done, just place the bowl in your refrigerator while you wait.
When the cheesecake is at that nicely-set stage, remove it from the oven and immediately spread the sour cream mixture over the top. It’s important that this layer is smooth, because it will set, not melt.
Place the cheesecake back in the oven and bake for five additional minutes.
Remove the cheesecake from the oven, then allow it to cool completely.
When the cheesecake has cooled, run a knife along the edge of the pan to loosen the cheesecake.
Loosely cover the cooled cheesecake with plastic wrap and place it in the refrigerator for 8 hours or overnight.