Ingredients:
CHEESECAKE:
Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable or canola oil
2 teaspoons vanilla extract
2 teaspoons white vinegar
CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar
Two (8-ounce) packages cream cheese1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract
Preparation:
. Set up the cheesecake layer: Preheat broiler to 325 degrees F. Place an extensive cooking container on the lower third rack of the stove. Place a pot of water on the stove to bubble. Splash a 9-inch springform container with nonstick spread and line the base with a round of material paper. Wrap a twofold layer of foil around the base and up the sides of the