Crust

Preheat the oven to 350 degrees. 

Crush the cookies and add them to a bowl with the melted butter, sugar, and salt, and mix well. 

Press the crust into a springform pan. Place it on a cookie sheet covered in aluminum foil and bake for 10 minutes. Allow it to cool. 

Cheesecake

Turn the oven down to 325 degrees. 

Add the cream cheese, lemon juice, sugar, and vanilla extract in a large bowl and mix well until smooth. Add the flour and mix. Then, beat the eggs one at a time.

Transfer two cups of the cream cheese batter to another bowl, stir in the red food coloring and unsweetened cocoa powder, and mix well. (Add more red food coloring if needed).

Gently pour the red batter into the springform pan and spread out on top of the cookie crust.

Next, pour the rest of the cream cheese batter on top of the red batter. 

Take a knife and swirl the two ingredients so the red starts to peek through. Be careful not to tear up the cookie crust. (Place the springform pan on top of a cookie sheet covered with aluminum foil in case some of the batter leaks out while baking). 

Bake for about 1 hour and 20 minutes or until the edges are set and the center is still a little bit jiggly. 

Next, turn the oven off and leave the cheesecake inside for another 20 minutes. 

After the cheesecake bakes, take a knife and gently run it around the edge, but don’t remove the side of the springform pan yet. Let it cool on a rack for about 30 minutes. 

Refrigerate it for about 4 hours before slicing the cheesecake.