• Preheat the oven to 350 F (180 C)
• Prepare an 7inch x 7 inch cake pan by lining it with baking paper and greasing it with softened butter (see notes)

Make the red velvet brownie layer:

• In a mixing bowl, beat the butter with the sugar until fluffy. Use a hand whisk or electric whisk. If using a stand mixer, beat at the lowest speed setting.
• Add red food coloring, vanilla extract, and cocoa powder and whisk to just combine.
• Add the eggs and whisk to combine. Do not overbeat.
• Add the flour slowly, whisking to combine.
• Tranfer around 90% of the batter into the prepared cake pan, reserve about ½ a cup of the red velvet batter for later.
• Give the pan a few raps on the counter to get rid of any air bubbles.

Make the cheesecake layer:

• In a stand mixer or using a handheld mixer, beat the cream cheese on medium speed until light and fluffy. Then add the sugar, egg yolk, vanilla extract and a pinch of cornstarch and beat it together until fluffy. The cheesecake batter is ready.
• Now, spoon over the cheesecake mixture over the brownie batter.
• Using a spatula or the back of a spoon, smoothen the cheesecake batter gently, forming a layer over the brownie batter.
• Take the reserved red velvet batter and spoon it over the cheesecake batter.
• Using a toothpick, make random swirls in the brownie batter.
• Transfer the cake pan into the oven and bake for 45-50 minutes. You can cover the top with aluminum foil to prevent the cheesecake layer from browning.
• Check for doneness by inserting a skewer into the brownie. It should come out clean.
• Once baked, let the brownies cool completely for at least 30 minutes and cut into squares.