Red Velvet Cheesecake




*Ingredients:

+RED VELVET LAYER
°Butter, for cake tin
°Flour, for cake tin
°1 box Red Velvet Cake Mix, plus ingredients listed on box
+CHEESE CAKE LAYER
°2 8oz. packets of cream cheese, softened
°2/3 tsp. sugar
°2 large eggs
°1/3 tsp. sour cream
1° tbsp. plain flour
°1 C. vanilla extract
°1/4 tsp. kosher salt
+WHIP LAYER
°2 cups heavy cream
°4 tablespoons powdered sugar
°2 teaspoons vanilla
 
*Instructions:

Red Velvet Cake Layer:
Preheat the oven to 350F
flour a 9″ springform cake pan.
Prepare red velvet cake batter accord to box methods . Pour your batter into the prepared cake pan.
Bake for 30 to 32 minutes.
Cool slightly in the cake pan then remove, using a cake leveler to ensure the top is even and flat - set aside.
Make the cheesecake layer:
In a large bowl using a hand mixer or the bowl of a stand blender fitted with paddle attachment, beating cream cheese / sugar to fluffy & combined, 3 min. 
Add eggs, one at a time, until combined.

Adding sour cream, flour, vanilla & salt and beat to combined.
Pour the filling into a SEPARATE 9′ springform pan, use parchment paper to line it, then bake until slightly bubbly in the center, about 1 hour.
Cool slightly, then transfer to the freezer to cool completely and firm before assembling on top of the red velvet cake layer. Using a cake leveler again if wanted/desired to achieve even layer.
NOTE if you prefer to bake them together, bake the cake in the springform pan first, then add the cheesecake layer over the baked cake and bake until the cheesecake layer is slightly stirred, then put it in the freezer until completely cooled and firm. . 
To make whipped frosting:
Add all ingredients to a mixing bowl.
Using a large balloon whisk, whisk the ingredients together by hand for about five minutes until soft peaks begin to form.
You'll know the whipped cream is ready when the cream has formed soft peaks and holds the whip.
Be careful not to over whip
Carefully top the Red Velvet Cake with the cheesecake layer.
Then spread the whipped cream on top of the cheesecake.
Use a decorating pastry tip to create whipped dollops on the edge.
Garnished with red velvet cake crumbs & serving .

ENJOY!