Red Velvet Cheesecake

An irresistible Red Velvet Cheesecake recipe combining the rich flavor of red velvet with creamy cheesecake, perfect for any gathering.

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Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine the red velvet cake mix and cocoa powder. Set aside.
In a large bowl, beat together the softened butter and sugar until creamy and fluffy.
Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
Gradually incorporate the dry mixture into the wet ingredients until you get a smooth batter.
Pour half of the batter into the prepared springform pan, spreading it evenly.
In another bowl, beat the softened cream cheese with the powdered sugar until smooth. Gently fold in the whipped cream and sour cream until well combined.
Pour the cheesecake mixture over the first layer of batter, spreading evenly.
Carefully dollop the remaining batter over the cheesecake filling and smooth it out.
Bake in the preheated oven for 45-50 minutes or until the center is set and the edges are lightly browned.
Let the cheesecake cool in the pan for about 15 minutes, then run a knife around the edges before releasing the springform.
Refrigerate for at least 4 hours before serving to allow it to firm up.

For best results, chill overnight and serve with fresh whipped cream on top.