Red Velvet Cheesecake

This decadent red velvet cheesecake combines the rich flavors of red velvet cake with creamy cheesecake.

Ingredients - Serves 12

Preheat the oven to 325°F (163°C).
Prepare the red velvet cake mix according to package instructions.
In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, melted butter, red food coloring, and cocoa powder.
Pour half of the red velvet cake batter into a greased 9-inch springform pan.
Pour the cream cheese mixture on top of the cake batter.
Top with the remaining red velvet cake batter.
Use a knife to swirl the two batters together to create a marbled effect.
Bake for 55-60 minutes, or until the center is set and the edges are slightly golden.
Remove from the oven and let cool in the pan for 10 minutes.
Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan.
Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
Serve chilled, garnished with whipped cream.