Decadent Red Velvet Cheesecake

Ingredients

Red velvet cake mix

1 box (15.25 oz)

Butter

1/2 cup, melted

Eggs

3 large

Red food coloring

2 tablespoons

Cocoa powder

2 tablespoons

Cream cheese

16 oz, softened

Sugar

1 cup

Sour cream

1/2 cup

Vanilla extract

1 teaspoon

Whipped cream

for serving

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with cooking spray or butter.
2. Prepare the red velvet cake mix according to the package instructions, incorporating the melted butter and 2 of the eggs. Set aside.
3. In a separate large mixing bowl, beat the softened cream cheese with the sugar and vanilla extract on medium speed until smooth and creamy.
4. Add the remaining egg to the cream cheese mixture and blend well until fully incorporated.
5. Mix in the sour cream, melted butter, red food coloring, and cocoa powder, ensuring everything is well combined and smooth.
6. Pour half of the red velvet cake batter into the prepared springform pan, spreading it evenly across the bottom.
7. Carefully pour the cream cheese mixture over the red velvet batter, smoothing it out to create an even layer.
8. Top the cream cheese layer with the remaining red velvet cake batter, gently spreading it to cover the cream cheese layer.
9. Using a knife or a toothpick, gently swirl the two batters together to create a marbled effect; be careful not to overmix.
10. Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly golden. A toothpick inserted in the center should come out clean or with a few moist crumbs.
11. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes before running a knife around the edges to loosen it.
12. Carefully remove the sides of the springform pan and allow the cheesecake to cool completely at room temperature.
13. Refrigerate the cheesecake for at least 4 hours or overnight for best results.
14. Serve chilled, garnished with a dollop of whipped cream on top.