Cream together the butter and both sugars until light and fluffy.
Add vanilla extract and milk, mixing until smooth.
Gradually mix in the sifted flour. Stir in the mini chocolate chips.
Roll the dough into small balls and chill in the refrigerator to firm up.
2️⃣ Bake the Cheesecake Layer:
Preheat the oven to 160°C (320°F). Beat the cream cheese and sugar together until smooth and creamy.
Stir in sour cream, lemon juice, and vanilla extract. Beat in the eggs one at a time, mixing well after each addition.
Pour the mixture into a springform pan lined with a crust of your choice (or none at all) and bake for 50–60 minutes, until the center jiggles slightly when moved.
Cool completely, then refrigerate for 4 hours to firm up.
3️⃣ Make the Red Velvet Cake:
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
In a separate bowl, mix the eggs, oil, buttermilk, vanilla extract, red food coloring, and vinegar until combined.
Combine the wet and dry ingredients, mixing until smooth.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely.
