• Preheat the oven to 350ºF. Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. If using an 8" pan, make sure it's at least 3" tall. Grease the pan and parchment with spray oil.

Red Velvet Cake Batter

• To a mixing bowl, add the flour, cocoa powder, baking soda, baking soda and salt. Whisk and set it aside.
• In another large bowl, or in the bowl of a stand mixer, beat the butter for one minute. Add the granulated and brown sugars and beat for another two minutes.
• Add the eggs, one at time, beating until completely incorporated before adding the next one, also scraping the bowl in between.
• Add the vanilla, the white vinegar, and the red gel food coloring and mix to combine. If desired, add more food coloring to adjust the depth.
• Add one third of the flour mixture to the bowl and mix to combine. Add half of the buttermilk and mix.
• Follow with another third of the flour mixture. Add the remaining buttermilk and mix. Scrape the bowl as needed. Add the rest of the flour and mix to combine. Set the batter aside.
• Optional: You can save about 1/3 cup of batter and bake in a cupcake tin and then reserve it to crumble on top of the cheesecake to decorate. Bake the single cupcake for about 12 minutes in the preheated 350ºF oven while you make the cheesecake batter.

Cheesecake Batter

• In a large mixing bowl, beat the cream cheese for 1 minute. You can use a hand mixer, or a stand mixer with the paddle attachment.
• Add the granulated and the brown sugar to the bowl with the cream cheese. Beat to combine for another minute. Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and mix to combine.
• Add the eggs, one at a time, mixing until incorporated before adding the next egg. You can add the vanilla and the salt along with the last egg.
• Mix to combine. Set aside until assembly.

Assembly

• Pour one third of the red velvet batter on the bottom of the prepared pan.
• Pour one third of the cheesecake batter right on top, in the center of the pan.
• Then, pour another third of the red velvet batter on top.
• Follow with another third of the cheesecake batter.
• Pour the rest of the red velvet batter, and then finish with the remaining cheesecake batter.
• Bake the cheesecake in the oven for about 50 minutes, until the center is just slightly jiggly, but the edges are set. If the cheesecake isn’t done baking in the center yet, but the edges are browning too much, you can cover the pan with foil to prevent any further browning. Just make sure the foil isn’t touching the cheesecake on top.
• Turn the oven off, prop the door open and leave the cheesecake inside for another 20 minutes. This will prevent the cheesecake from deflating and sinking.
• Remove the cheesecake from the oven. Let it cool down completely, then place it in the fridge overnight, or for at least 6 hours.
• Don’t remove the ring from the pan until the cheesecake is done chilling in the fridge.

Cream Cheese Frosting

• Beat the cream cheese and butter with a mixer in a medium bowl for 30 seconds.
• Add the powdered sugar, mix on low until combined, then raise the speed to medium-high, and beat for another minute.
• Add the vanilla and mix to combine.

Decoration

• Remove the cheesecake from the refrigerator. Remove the ring, and remove the parchment paper.
• Spread the Cream Cheese Frosting on top of the chilled cheesecake. Use a spatula to smooth out the frosting.
• Top with the red velvet crumbs from the baked cupcake.