Red Velvet Brownie Cheesecake

Another instant favorite!!

I was told that these are rich.
(My sweet tooth has a hard time distinguishing.)
Small pieces will do.

Preheat oven to 350 degrees F. Butter an 8 by 8-inch baking pan, and set aside.

Red Velvet Layer:
1 stick unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon apple cider vinegar
2 eggs
3/4 cup all-purpose flour

Add melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar,
in that order, mixing between additions.
Whisk the eggs in a small bowl and stir it into the cocoa mix.
Fold in the flour until lightly combined.
Pour the batter into the prepared baking pan,
saving 1/4 cup of the batter for the top.

Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract

Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl.
Gently spread the cream cheese layer on top of the brownie batter in the pan.
Dollop the remaining brownie batter over the cream cheese layer.
Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern.
Bake the brownies for 30 minutes.

Remove to a cooling rack and allow them to cool completely before cutting.