Red Velvet Cheesecake

Bake: Place the springform pan in a larger baking pan. Fill the larger pan with hot water until it comes halfway up the sides of the springform pan. Bake for 55-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Cool: Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
Assembling the Red Velvet Cheesecake:
Remove Cake from Pan: Once the red velvet cake has cooled, remove it from the pan and slice it horizontally to create two thin layers.
Remove Cheesecake from Pan: Carefully remove the cheesecake from the springform pan.
Layer Cake and Cheesecake: Place one layer of the red velvet cake on a serving plate. Top it with the cheesecake layer, then place the second red velvet cake layer on top.
Preparing the Cream Cheese Frosting:
Beat Butter and Cream Cheese: In a large bowl, beat the butter and cream cheese together until smooth and creamy.
Add Powdered Sugar: Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.
Add Vanilla: Stir in the vanilla extract.
Finishing Touches:
Frost the Cake: Spread the cream cheese frosting over the top and sides of the assembled cake.
Decorate: You can decorate the cake with red velvet cake crumbs, fresh berries, or chocolate shavings.
Chill: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Serving:
Slice the Red Velvet Cheesecake and serve chilled. Enjoy the perfect combination of moist red velvet cake and creamy cheesecake, all topped with a luscious cream cheese frosting.