Red Velvet Cake Cheesecake

Ingredients:
Cake-
Red velvet cake box mix plus ingredients on package (eggs, oil, etc.)

Cheesecake-
2 (8 oz) pkg cream cheese
2/3 c sugar
1/4 tsp salt
1/2 c sour cream
1 tsp vanilla extract
2 eggs

Cream cheese frosting-
1 pkg cream cheese
1 c powdered sugar
1/2 tub of cool whip

Set oven at 325 degrees F.

For cheesecake, beat cream cheese and sugar until smooth. Mix in sour cream, salt, and vanilla. Add eggs one at a time blending after each addition.

Pour mixture into a 9-inch springform pan bake for 45 minutes until cream cheese is set. Cool for one hour then freeze for several hours. This makes the cheesecake easy to handle

For the cake, prepare as directed according to the box to make two round cakes.

To assemble the cake, put the frozen cheesecake on the bottom layer of the red velvet cake, and place the top of the red velvet cake on the cheesecake. There is no need to frost inbetween layers. You may need to trim the cheesecake to make it even with the other cake.

Apply a thin lair of frosting to act as a crumb coat and put in the refrigerator for 30 minutes. Then apply the rest of the frosting and decorate as you wish.

This was my graduation cake so I decorated it with UWM colors, black and yellow.