Preheat & Prep:

• Preheat the oven to 350°F (175°C).
• Grease and line a 9-inch (23cm) springform pan with parchment paper.

Make the Red Velvet Brownie Base:

• In a large bowl, whisk together melted butter and sugar until smooth.
• Add eggs, vanilla, red food coloring, and vinegar, mixing until combined.
• Sift in flour, cocoa powder, and salt, and gently fold until just combined.
• Spread the batter evenly into the prepared pan.
• Bake for 15 minutes, then set aside to cool slightly.

Prepare the Cheesecake Layer:

• In a large bowl, beat cream cheese and sugar until smooth.
• Add eggs, one at a time, mixing well after each addition.
• Stir in vanilla extract and sour cream until fully incorporated.
• Pour the cheesecake mixture over the slightly cooled brownie layer.

Bake the Cheesecake:

• Wrap the bottom of the springform pan in aluminum foil and place it in a roasting pan.
• Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
• Bake for 40-45 minutes, or until the cheesecake is set but slightly jiggly in the center.
• Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Chill & Set:

• Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight.

Make the Whipped Cream Topping (Optional):

• In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Pipe or spread the whipped cream over the chilled cheesecake.

Serve & Enjoy!