Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a large mixing bowl, combine the melted butter and granulated sugar. Mix well until smooth.

Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Mix in the red food coloring until the batter is evenly colored.

In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar, egg, and vanilla extract, mixing until creamy and well combined.

Pour half of the red velvet batter into the prepared baking pan, spreading it evenly.

Drop spoonfuls of the cheesecake mixture over the red velvet layer.

Pour the remaining red velvet batter on top and gently swirl with a knife to create a marbled effect.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow to cool in the pan before cutting into squares.