Red Velvet Cheesecake

1. Preheat Oven:

• Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

2. Make the Red Velvet Cake Layer:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix together oil, buttermilk, eggs, cocoa powder, red food coloring, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Pour the red velvet cake batter into the prepared springform pan and spread it evenly.

3. Make the Cheesecake Layer:

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add sugar and beat until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla extract and sour cream, mixing until smooth.
5. Pour the cheesecake batter over the red velvet cake layer in the springform pan.

4. Bake:

1. Bake in the preheated oven for about 70-80 minutes or until the center is set and doesn’t jiggle.
2. Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours or overnight.

5. Make the Cream Cheese Frosting:

1. In a bowl, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
2. Spread the cream cheese frosting over the chilled cheesecake.

6. Serve:

1. Carefully remove the springform pan.
2. Slice and serve your delicious Red Velvet Cheesecake.

Enjoy the decadent combination of red velvet and cheesecake flavors in this delightful dessert!