6. **Cool and Chill:**
– Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.
– Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to firm up.
7. **Make the Cream Cheese Frosting:**
– In a mixing bowl, beat together the softened cream cheese and butter until smooth.
– Gradually add the powdered sugar and vanilla extract, beating until creamy and smooth.
8. **Frost the Cheesecake:**
– Once the cheesecake is chilled, remove it from the springform pan and place it on a serving platter.
– Spread the cream cheese frosting over the top of the cheesecake.
9. **Serve and Enjoy:**
– Slice the Red Velvet Cheesecake and serve chilled. Garnish with additional red velvet cake crumbs or chocolate shavings, if desired.
– For a richer red color, you can add a bit more red food coloring to the red velvet cake batter.
– To ensure a smooth and creamy cheesecake filling, make sure all the ingredients are at room temperature before mixing.
– Store any leftover cheesecake in the refrigerator for up to 5 days. Cover tightly with plastic wrap or store in an airtight container
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