Red Velvet Cheesecake Delight

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• ½ teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for cheesecake)
• 1 cup heavy whipping cream
• ¼ cup powdered sugar (for frosting)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. This will make it easier to remove the cheesecake later.
2. In a large mixing bowl, combine the flour, granulated sugar, baking soda, cocoa powder, and salt. Whisk until well blended. In a separate bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until fully combined.
3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Pour half of the red velvet batter into the prepared springform pan, smoothing it out evenly.
4. In another mixing bowl, beat the softened cream cheese with an electric mixer until creamy. Add in the powdered sugar and vanilla extract, mixing until smooth. Spread the cheesecake layer over the red velvet batter in the pan.
5. Pour the remaining red velvet batter on top of the cheesecake layer, smoothing it out. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
6. Once the cake is cool, whip the heavy cream with powdered sugar until stiff peaks form. Frost the top of the cooled cake with the whipped cream, and chill in the refrigerator for at least 2 hours before serving.

Extra Tips: