Red velvet is the perfect pairing for this cheesecake because cream cheese and red velvet go so well together. In a large bowl, sift in the flour, sugar, cocoa powder, cinnamon, baking powder to help it rise and salt.
Mix the wet ingredients really well, then add the wet ingredienst to teh dry ingredients and start to mix with a hand mixer. This batter needs a little bit of mixing, so do not overmix the batter.
Once your batter is done, divide it into two 9-inch baking tins. Before baking the red velvet, remove the cheesecake from the oven and bake off the red velvet cake at 350 degrees for 30 to 35 minutes until it becomes nice and firm at the top.
To make the cream cheese frosting, beat cream cheese in a mixer till there are no lumps, then add room temparature butter, vanilla extract and icing sugar. Cream teh ingredients together and be careful not to overmix.
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