The Best Red Velvet Cheesecake EVER!!!!!!!

1. In a medium saucepan, combine milk chocolate and 1/2 cup of butter. Cook and stir over low heat until melted; cool 2. Preheat your oven to 350*F The Crust Combine cookies, semisweet chocolate, almonds, and brown sugar in a food processor, cover and process until nuts are finely ground. Add 1/2 cup of melted butter; cover and process again until it's all combined. Press mixture evenly onto the bottom and 2 1/2 inches up the side of a 10X3 inch springform pan with a removable bottom. The Filling In an extra large bowl, combine melted chocolate mixture, cream cheese, sour cream, granulated sugar, buttermilk, and food coloring. Beat with an electric mixer on medium to high speed until smooth. Add eggs and egg yolks; beat on low speed just until combined. Pour your filling into crust-lined pan, spreading evenly. 3. Place Springform pan in shallow baking pan. Bake in the preheated over about 1 hour until a 2-inch area around the outside edge appears set when shaken gently. 4. Cool in pan on a wire race for 15 minutes. Using small knife, loosen crust from side of pan; cool for 30 minutes. Remove side of pan, then let cheesecake cool completely on rack. 5. Cover and chill for at least 4 hours.