Layers of tender red velvet cake sandwich velvety cheesecake in this absolutely decadent Red Velvet Cheesecake. A homemade riff on the massively popular Cheesecake Factory version.Ingredients:
For the Cheesecake:
16 ounces cream cheese, at room temperature 
½ cup granulated sugar 
1 tablespoon all-purpose flour 
Pinch of salt 
¼ cup heavy cream 
½ teaspoon vanilla extract 
2 eggs, at room temperature 
For the Red Velvet Cake:
½ cup unsalted butter, at room temperature 
1½ cups granulated sugar
2 eggs
¼ cup + 1 tablespoon unsweetened cocoa powder 
6 tablespoons red food coloring, liquid 
1 teaspoon vanilla extract
1 cup buttermilk
2¼ cups all-purpose flour
1 teaspoon baking soda 
1 teaspoon salt
1 tablespoon distilled white vinegar 
For the Cream Cheese Frosting:
1 cup unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
Pinch of salt
16 ounces cream cheese, chilled and cut into 16 pieces
Instructions:
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