Preheat the oven to 325°F / 165°C and line a 9-inch springform pan with parchment paper.
Beat the cream cheese and sugar until smooth, then add eggs one at a time, followed by vanilla extract.
Prepare the red velvet cake mix according to package directions, adding cocoa powder and red food coloring for deeper color.
Pour half the red velvet batter into the pan, add the cheesecake filling in the center, then top with remaining red velvet batter.
Bake for 85 to 90 minutes until the center is just set with a slight jiggle, then cool completely in the pan.
Refrigerate for at least 4 hours or overnight before removing from the pan.
Whip the heavy cream to stiff peaks and pipe or spread over the top before slicing with a warm knife.
