Ingredients:
For the red velvet cake layers:
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon of salt
1 teaspoon cocoa powder
1/2 cup vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
For the cheesecake filling:
24 oz (three 8 oz packages) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extractPreheat and prepare the molds:
Preheat the oven to 175 C (350 F). Grease and flour three 9-inch round cake pans.

Prepare the red velvet cake layers:
In a large bowl sift together flour, sugar, baking soda, salt and cocoa powder.
In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract and white vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Distribute the batter evenly into the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the mussels for 10 minutes. Then transfer the cakes to a wire rack to let them cool completely.

Prepare the cheesecake filling:
Reduce oven temperature to 160 C (325 F).
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and mix until smooth.
Add the eggs one by one, mixing well after each addition.
Mix the sour cream until smooth and creamy.

Assemble the cake:
Place a layer of red velvet cake on a serving plate or cake stand.
Spread a layer of cheesecake filling evenly on top of the cake layer.
Repeat with the remaining cake layers and cheesecake filling, stacking them on top of each other.

Prepare the cream cheese frosting:
In a large bowl beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the vanilla extract and beat until the frosting is light and bubbly.

Frost the cake:
Use fresh frosting to frost the top and sides of the cake. Smooth the frosting with an offset spatula.
Optional decoration:
Optionally decorate the cake with red velvet cake crumbs or glitter on top.

Refrigerate:
For best results, refrigerate the cake at least an hour before serving to allow the frosting and diapers to set.

Serve:
Slice and serve the Red Velvet Cheesecake! Savor the rich flavors of a red velvet cake covered in a layer of creamy cheesecake and topped with creamy cream cheese frosting.
This Red Velvet Cheese Cake will not fail to impress with its delicious combination of textures and flavours, perfect for special occasions or celebrations. 🎂🍰
3 large eggs
1/2 cup sour cream
For the cream cheese frosting:
16 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract