Vegan Red Velvet Cheesecake

I like a challenge. In most aspects of my life. And since Kelly sent me a link to that new Cheesecake Factory Red Velvet Cheesecake, I've been obsessed with recreating it in a vegan format. I already had 100 other vegan goodies to bake this weekend, but I just got my new mixer, and I figured this was the weekend. (I need to get back on a diet. Seriously.) This was the weekend for gluttony and excess. And man, oh man, did this cake fit the bill. It worked. In a BIG way. Now I can't say I will try the Cheesecake Factory version to compare, but I have minions who will give me their honest opinions, and I'm pretty sure I nailed it. This is, hands down, the best dessert I have ever baked. This is a perfect 10. The red velvet cake was dense, rich, and totally moist. The cheesecake was divine, and the cream cheese frosting just tied everything together in a way that is really indescribable. It is outstanding. Superb. Perfection embodied in flour, sugar, and non-hydrogenated margarine. I will think fondly of this dessert for months to come. I don't know what excuse I can come up with to bake it again, (other than the fact that I have two tubs of cream cheese in my fridge that I didn't use, although they won't expire for like a year), but surely some occasion will avail itself in the coming months.

Best dessert ever. Really. Hands down.