This cheerful double layer cheesecake is an indulgent new take on the traditional Red Velvet Cake.
Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
Bake 40 minutes or until center is almost set. Cool completely on wire rack.
Refrigerate 3 hours or overnight.
Test Kitchen Tip: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.