1. Preheat the oven to 350°F (175°C). Lightly grease a 9 inch springform pan and line the bottom with parchment if desired. Wrap the outside of the pan in several tight layers of heavy duty aluminum foil to create a waterproof barrier for the water bath.

2. Crush the red velvet sandwich cookies into fine crumbs using a food processor or a sturdy bag and rolling pin. In a bowl, combine the crumbs with 2 tablespoons of sugar and the melted butter. Mix until all crumbs are evenly moistened, then press the mixture firmly into the bottom of the prepared pan. Bake for 8 to 10 minutes, then cool completely on a wire rack.

3. Reduce the oven temperature to 325°F (160°C). In a mixer, beat the softened cream cheese until completely smooth, 2 to 3 minutes, scraping the bowl often. Gradually add 1 1/2 cups sugar and mix until smooth. Add cocoa powder, vanilla, and salt, mixing on low until incorporated.

4. Add the red food coloring, starting with 1 1/2 tablespoons liquid or 1 teaspoon gel. Mix on low until the batter is evenly tinted, adding more color as needed for a deep red shade. Add the sour cream and mix on low just until combined.

5. With the mixer on its lowest speed, add the eggs one at a time, mixing only until each egg is incorporated. Do not overmix at this stage. Scrape the bowl and stir gently with a spatula to be sure everything is evenly combined.

6. Pour the red velvet cheesecake batter over the cooled crust. Tap the pan gently on the counter to release any large air bubbles. Place the foil wrapped pan inside a large roasting pan.

7. Carefully pour hot water into the roasting pan so it comes about halfway up the sides of the springform pan, taking care not to splash water into the batter. Transfer to the center rack of the oven and bake for about 1 hour to 1 hour and 15 minutes, until the edges are set and the center still has a slight jiggle.

8. Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour to cool slowly. Remove the pan from the water bath, discard the foil, and place the cheesecake on a wire rack. Cool completely at room temperature for 2 to 3 hours.

9. Run a thin knife or offset spatula around the edge to loosen the cheesecake from the sides of the pan. Cover loosely with plastic wrap and refrigerate for at least 6 to 8 hours, preferably overnight, until fully chilled and set.

10. To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and fluffy. Add vanilla, then gradually mix in 3 cups of sifted powdered sugar. Add more sugar for a thicker frosting, or add 1 to 3 tablespoons of cream or milk to thin as needed. Beat until light and smooth.

11. Remove the sides of the springform pan. Spread or pipe the cream cheese frosting over the top of the chilled cheesecake. Garnish with white chocolate curls, fresh or sugared cranberries, rosemary sprigs, and extra red velvet cookie crumbs.

12. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled and store leftovers covered in the refrigerator for 3 to 4 days.