Cheesecake:
24 oz. Philadelphia Original Cream Cheese, softened at room temperature (do not use light)
1 1/2 cup + 2 tbsp. sugar
1/2 cup heavy cream (full fat)
15 oz. ricotta cheese (full fat)
4 large eggs, lightly beaten
2 tsp. vanilla

Cream Cheese Frosting:
12 oz. Philadelphia Original Cream Cheese, softened at room temperature (do not use light)
6 tbsp. unsalted butter, softened at room temperature
1 1/2 lbs. confectioner’s sugar
1 1/2 tsp. vanilla
White chocolate shavings

DIRECTIONS:

1. For the cheesecake: Heat oven to 350 degrees. Wrap inside/bottom of a 9″ springform pan with parchment paper (this will make transport easier after baking). Lightly butter the springform pan.
2. In Cuisinart food processor, beat softened cream cheese, sugar, and heavy cream until smooth (maybe :30 to 1:00 or less). Add in eggs, vanilla, and ricotta, and mix until incorporated. Pour into prepared springform pan.
3. Wrap bottom and sides of the springform pan with aluminum foil, and place it onto a baking sheet with 1″ raised edges. Pour water onto the baking sheet approximately 0.5-1″ up sides of springform pan. Place in oven. (THIS IS THE MOST IMPORTANT STEP)
4. Bake for 60-90 minutes or until the top of the cheesecake begins to turn light brown. The sides will likely appear cooked, but the center of cheesecake will likely still be jiggly and will continue to cook/settle as the cheesecake cools out of the oven. Cool thoroughly.
5. Once cheesecake has cooled completely, cover and chill in refrigerator overnight.
6. Once chilled, run a metal knife/spatula along the side of the cheesecake to loosen, and remove the side of the pan to serve.
7. For the cake: While cheesecake is in the oven prepare the cake. Butter and flour two 9″ cake pans. Line with parchment paper, then butter and flour the parchment paper.
8. In a large bowl, sift flour with cocoa, baking powder, baking soda, and salt. Set aside.
9. On medium-high speed using an electric mixer, cream the butter with the brown sugar.
10. Reduce mixer to low speed and add the red food coloring and vanilla until combined. Increase speed to medium-high and beat until aerated and pale (about two minutes).
11. Reduce the speed to medium and add the eggs, one-at-a-time, beating thoroughly between each addition and using a spatula to scrape the bowl as necessary.
12. Reduce the speed to low and add one-third of the dry ingredients, followed by half of the buttermilk. Repeat, finishing with the final third of the dry ingredients.
13. Scrape sides of bowl with spatula and divide the batter between the cake pans.
14. Bake at 350 degrees for approximately 40 minutes or until tester inserted into the center comes out clean. Let cake pans cool for about 10 minutes, then invert the cakes onto a cooling rack until completely cooled.
15. Once cheesecake have cooled completely, cover and chill in refrigerator overnight (this is necessary for all cheesecakes). Once cakes have cooled, wrap with plastic wrap and chill in refrigerator overnight (this will make leveling and frosting easier).
16. For the frosting: The following day, once the cakes and cheesecake are chilled, cream the butter in a stand mixer on medium speed. Add cream cheese and continue to mix. Slowly add the vanilla and confectioner’s sugar, pausing intermittently to allow the sugar to incorporate into butter/cream cheese.
17. For assembly: Level both red velvet cake layers, reserving the tops in a medium-sized bowl to create a crumb topping later (if desired).
18. Run a knife along the side of the cheesecake to loosen, and remove the side of the springform pan. Carefully flip the cheesecake onto the bottom layer of cake and remove the parchment paper. Top cheesecake with top layer of cake.
19. Frost the cake with the icing. Decorate with cake crumbs and white chocolate shavings.