Preparation Steps

• Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
• In a large bowl, whisk together the melted butter and 1 cup of sugar. Stir in 1 teaspoon of vanilla extract, cocoa powder, salt, red food coloring, and white vinegar until well combined.
• Whisk in 2 eggs for the red velvet batter, one at a time, until the batter is smooth. Gently fold in the all-purpose flour until just combined.
• Reserve 0.25 cup of the red velvet batter for swirling later. Pour the remaining batter into the prepared baking pan and spread it into an even layer.
• In a separate medium bowl, beat the softened cream cheese and 0.5 cup of sugar together until smooth and creamy. Beat in 1 teaspoon of vanilla extract and 2 eggs until just combined.
• Pour the cheesecake batter evenly over the red velvet layer in the pan.
• Drop small spoonfuls of the reserved red velvet batter over the top of the cheesecake layer. Use a knife or toothpick to swirl the red batter into the cheesecake to create a marbled effect.
• Bake for 30-35 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
• Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours before cutting into squares and serving.