Creating the Red Velvet Cheesecake involves some straightforward steps. Follow this guide to craft your own decadent masterpiece:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

2. Make the Red Velvet Cake Layer:
– In a mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
– In another bowl, mix vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
– Gradually combine the wet ingredients with the dry ingredients until well mixed.
– Pour the batter into the prepared springform pan and bake for 25-30 minutes or until a toothpick comes out clean.
– Allow the cake to cool completely in the pan.

3. Prepare the Cream Cheese Layer:
– In a large bowl, beat the softened cream cheese until smooth.
– Add sugar and vanilla extract, mixing until well blended.
– Beat in the eggs, one at a time, ensuring they are fully incorporated before adding the next.
– Finally, add sour cream and heavy cream, beating until smooth.

4. Assemble the Cheesecake:
– Once the red velvet cake layer is completely cool, pour the cream cheese mixture on top of it in the springform pan.
– Bake at 325°F (160°C) for 60 minutes or until the edges appear set but the center still slightly wobbles.

5. Cool the Cheesecake:
– Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. This prevents cracking.
– Afterward, transfer it to the fridge, letting it chill for at least 2-3 hours, preferably overnight.

6. Prepare the Frosting (If Desired):
– Beat together soft cream cheese and butter until creamy.
– Gradually add powdered sugar until smooth.
– Mix in vanilla and milk to reach a spreadable consistency.

7. Frost and Serve:
– Once the cheesecake is fully chilled, gently remove it from the springform pan.
– Spread or pipe the frosting over the cheesecake as desired.