Red Velvet Cake Layer:
Preheat oven to 350 degrees F
One flour spring form 9 cake mold.
Prepare red velvet cake mix according to directions on box. Pour the mixture into the prepared cake pan.
Bake for 30 to 32 minutes.
Let cool slightly in cake tin then remove, use cake leveler to make sure top is even and flat side.
Make the cheesecake layer:
In a large bowl using the hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until fluffy and combined, about 3 minutes.
Add eggs, one at a time, until blended.
Add the sour cream, flour, vanilla, and salt and whisk until combined.
Pour the filling into a separate 9′ springform pan, use parchment paper to line it and bake until slightly bubbly in the center, about 1 hour.
Let cool slightly, then transfer to freezer to completely cool and firm before assembling on top of the red velvet cake layer. Use the cake leveler again if needed/desired to achieve even layers.
Note If you prefer to bake it all together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake and bake until the cheesecake layer is slightly set – then put in the freezer until completely cooled and set.
Make the whipped cream frosting:
Add all ingredients to mixing bowl.
Using a large balloon whisk, beat ingredients by hand for about five minutes, until soft peaks begin to form.
You’ll know the whipped cream is ready when the cream is smooth and grips the paddle.
Be careful not to over-beat.
Carefully place the cheesecake layer on top of the red velvet cake.
Then spread the whipped cream over the cheesecake.
Use the tip of the frosting pastry to make dollops of whipped topping on the edge.
Garnish with red velvet cake crumbs and serve.
