No-Bake Red Velvet Cookie Dough Cheesecake

Ingredients:

For the Cookie Dough Layer:

1 cup all-purpose flour (heat-treated for safety)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
For the Cheesecake Layer:

16 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1 tablespoon red food coloring
For the Topping:

Whipped cream (for garnish)
Mini chocolate chips or cookie dough bites (for garnish)
Optional: additional red velvet crumbs or chocolate shavings
Instructions:
Make the Cookie Dough Layer:

In a medium bowl, whisk together the heat-treated flour, baking soda, and salt.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the vanilla extract. Gradually add the dry mixture to the wet ingredients until combined. Fold in the mini chocolate chips. Set aside.
Prepare the Cheesecake Layer:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar and mix until fully incorporated.
Add the sour cream, vanilla extract, heavy whipping cream, and red food coloring. Beat until the mixture is smooth and thickened.
Assemble the Cheesecake:

In a springform pan (9-inch), spread half of the cookie dough mixture evenly at the bottom.
Pour half of the cheesecake mixture over the cookie dough layer, spreading it evenly.
Repeat the layers with the remaining cookie dough and cheesecake mixture. Smooth the top with a spatula.
Chill:

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set (overnight is best).
Serve: