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1
For the red velvet cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line an 8-inch square baking pan with foil, leaving an overhang on all sides.
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2
Coat the foil with cooking spray.
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3
Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside.
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4
Stir together the cocoa powder and 2 tablespoons very hot water in a small bowl until smooth; let cool slightly.
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5
Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes.
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6
Whisk together the oil, eggs and vanilla in a large bowl until smooth.
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7
Whisk in the food coloring and the cocoa mixture.
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8
Alternate whisking in the flour mixture in three additions and the milk mixture in two, starting and ending with the flour, until just combined.
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9
Pour into the prepared pan.
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10
Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
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11
Once the cake is cool enough to touch, press it down slightly to make the layer even.
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12
Place the pan on a cooling rack and let cool completely.
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13
For the cheesecake: While the red velvet cake bakes, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
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14
Heat the granulated sugar and corn syrup over medium heat in a small skillet.
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15
Cook, swirling the pan but not stirring, until the mixture turns amber, 5 to 7 minutes.
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16
Remove the skillet from the heat, and carefully whisk in the cream and bourbon.
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17
(If the caramel seizes and hardens, continue to stir over medium heat until it melts and is smooth again.)
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18
Bring the mixture to a fast simmer, and cook until the caramel thickens enough to coat the back of a spoon, 3 to 4 minutes.
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19
Let cool to room temperature, stirring occasionally to help the caramel cool faster.
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20
Beat the cream cheese with an electric mixer on medium-high speed in a large bowl until completely smooth, about 1 minute.
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21
Scrape down the side of the bowl.
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22
Add the cooled caramel, sour cream and confectioners' sugar, and beat on medium-high speed until incorporated and smooth, about 1 minute.
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23
Microwave the gelatin until melted, stirring as needed, about 30 seconds.
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24
Add it to the cream cheese mixture, and beat on medium-high speed to combine, about 30 seconds.
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25
Spread the cheesecake mixture over the red velvet cake in an even layer.
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26
Cover loosely with plastic wrap, and refrigerate until set, at least 2 hours.
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27
Make the whipped cream: Beat the cream and confectioners' sugar together with an electric mixer at medium-high speed in a large bowl until medium peaks form.
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28
Spread the cream over the cheesecake.
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29
Use the foil overhang to lift the bars out of the pan.
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30
Peel down the foil, and thinly trim the edges of the bars.
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31
Cut into 12 even rectangles, wiping the knife clean between cuts.
