Red Velvet layered Cheesecake

Lately everywhere you look there is red velvet everything!!! And if you ask me, there is such a thing as "too much of a good thing" when it comes to red velvet. Yes it makes the BEST cake, but id say pass on the red velvet pancakes and scones. Stick with using it only as a cake and it will stay a favorite. However, The Cheesecake Factory has red velvet cheesecake that I do think is amazing. Now I don't have their recipe but here is my version of it. What makes it so good is that it has cake layered and a cheesecake layer in between. Each layer is its own original flavor and together it's great! This post only lists how to make the cheesecake. You can find the cake and frosting recipe on a previous post I provided. 

Cheesecake ingredients: 

2 (8oz) cream cheese room temp

2/3 cup sugar

2 eggs

Pinch of salt 

1 teaspoon vanilla

1/3 cup sour cream 

1/3 cup heavy whipping cream

Directions:

I use a 8inch round baking dish.

Spray with oil

Line with parchment paper 

Preheat oven to 325

Place a roasting pan on the 3rd rack while preheating. 

Boil water in tea kettle. 

Mix cream cheese till smooth in mixer

Add sugar and then remaining ingredients 

Pour into baking dish and place in roasting pan

Carefully pour hot water into roasting pan around the baking dish. Fill with 1inch of water.

Bake for 45 minutes.  When finished it should be firm to touch and not jiggly

Leave on cooling rack for one hour and then place into freezer

Now that the cheesecake is complete and set aside for now. Bake your red velvet cake. Follow the direction I've previously posted. 

Level each cake and keep the tops for crumbles to use as decoration on the frosting.