red velvet cheesecake

This is one of my favorite recipes. A cake and cheesecake in one. First, bake a red velvet cake mix in two 9" pans. Freeze the cakes so they come out of the pans easier. It is best to bake these a day ahead, along with the cheesecake. Yes, I cheated and didn't make my own. It was easier. For the cheesecake:

2 pkgs. cream cheese

2 eggs

1 cup sugar

1 Tbs. flour

1/2 c. sour cream

Mix cream cheese and sugar together, add eggs one at a time, add flour then sour cream, mix well. Pour into 9" springform pan lined with parchment paper. It will come out easier this way. Bake 350 degrees, about 40 minutes, or until set. Refrigerate at least 4 hours. To assemble, put one cake on a cake serving plate or keeper, then put the cheesecake on top of that, and then the other layer of red velvet cake. Trim the cheesecake as needed so that the cake and cheesecake are even. That way you can frost it. For frosting, you can frost with canned cream cheese frosting, or make your own. My recipe for frosting:

1 pkg. cream cheese

1/2 cup butter

4 cups powdered sugar

Mix the cream cheese and butter, add powdered sugar. I add more sugar if it is too runny. I put sprinkles on my cake. You can decorate as you please.