Once the red velvet cake has cooled, pour the cheesecake mixture over the top. Bake at 325°F (163°C) for 55–60 minutes, or until the edges are set and the center has a slight jiggle.

Coat three 9-inch round cake pans with a thin layer of shortening with a light dusting of flour. In a medium bowl, sift together the flour, cocoa, baking soda, salt, and baking powder.