Red Velvet Cheesecake

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup sour cream
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 tablespoons red food coloring

For the red velvet cake layer:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 large egg
• 1/2 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons red food coloring

Preparation time: 30 minutes Baking time: 1 hour 20 minutes Total time: 2 hours 30 minutes

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well blended.
3. Press the mixture onto the bottom of a 9-inch springform pan and set aside.
4. In a large mixing bowl, beat the cream cheese until smooth.
5. Add the sugar, sour cream, and vanilla extract and mix until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the cocoa powder, salt, and red food coloring until well blended.
8. Pour the cheesecake batter over the crust in the springform pan and set aside.
9. In a separate mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
10. In another mixing bowl, whisk together the vegetable oil, egg, buttermilk, vanilla extract, and red food coloring.
11. Add the dry ingredients to the wet ingredients and mix until well combined.
12. Pour the red velvet cake batter over the cheesecake batter in the springform pan.
13. Bake for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean.
14. Let the cheesecake cool to room temperature before refrigerating for at least 2 hours before serving.