Spread a thin layer of frosting over one red velvet cake layer.
Place the chilled cheesecake layer on top.
Spread another thin layer of frosting over the cheesecake.
Top with the second red velvet cake layer.
Cover the entire cake with cream cheese frosting.
Press the reserved red velvet crumbs onto the sides and top as shown in the picture.
Pipe large rosettes around the edge and sprinkle with extra red velvet crumbs.
Yield: 12–14 servin
"This Red Velvet Cheesecake Will Ruin All Other Desserts For You! 🤫🍰"
