Preparation Steps

• Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
• In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
• In a large bowl, beat cream cheese until smooth. Gradually beat in sugar until combined.
• Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
• In a small bowl, whisk together cocoa powder, red food coloring, and white vinegar until smooth. Add this mixture to the cheesecake batter and swirl gently with a toothpick for a marbled effect. Do not overmix.
• Spoon the cheesecake batter evenly into the prepared muffin cups over the crust. Fill about two-thirds full.
• Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
• Let the cheesecakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours before serving.