This is a combination of red velvet and gooey bars (or Neiman Marcus cake) in cheesecake form.
Crust:
Mix 1 box of Red Velvet cake mix, 1 egg, and 1 stick of melted butter. Press into greased 13x9 pan and set aside.
Topping:
Mix 1lb Powdered Sugar, 3 eggs, and 1 block of room temperature cream cheese and spread over the crust.
Bake at 350 for 40 minutes. Set aside to cool while you prepare cheesecake.
Crust:
Preheat oven to 325. Line a 10-inch springform pan with parchment paper. Mix 1 box of Red Velvet cake mix, 1 egg, and 1 stick of melted butter. Press into the bottom of the pan and bake for 20 minutes.
Cheesecake filling:
Use a mixer to beat 3 blocks (24oz) of room temperature cream cheese for 1 minute on high. Scrape the bowl. Add 3/4 cup of sugar and beat for another minute.
Add 1tsp vanilla extract, 1/2c sour cream, and 1/4c of heavy whipping cream. Mix on high until smooth.
Add in your 3 eggs one at a time and mix on low until they are all combined.
Take your gooey bars that you made earlier and chop them up into small pieces. Pour these into the cheesecake mixture and use a spatula to fold it in until well combined.
Pour cheesecake on top of crust in your springform pan and bake for 80 minutes. Let the cheese cake bake for the first 20 minutes while you make the topping.
Topping: Mix 1lb Powdered Sugar, 3 eggs, and 1 block of room temperature cream cheese. Once the cheesecake has baked for the first 20 minutes (and there is now 1hr left) take it out of the oven and spread your topping on it. Place back into the oven to continue baking for an hour.
Once the cheesecake is done baking, leave it in the oven with the door cracked for another hour. Then place in the fridge overnight, or for at least 6 hours, before serving.