1. Cook blackberries with 2 tablespoons sugar over medium heat until they release juices. Simmer until thickened, mash, and strain to remove seeds. Let cool.

2. Preheat oven to 325°F. Line the bottom of a springform pan with parchment and grease the sides.

3. In a bowl, combine melted butter, ¾ cup sugar, eggs, red food coloring, cocoa powder, buttermilk, vanilla, baking soda, and salt. Mix until smooth. Fold in flour just until combined. Pour into prepared pan.

4. In a separate bowl, beat cream cheese until fluffy. Add sugar and mix. Add eggs one at a time. Stir in vanilla.

5. Gently pour the cheesecake batter over the red velvet base.

6. Spoon blackberry compote over the top and swirl with a skewer or knife.

7. Place pan in a water bath and bake for 55–65 minutes or until the center is just set.

8. Remove from oven, cool completely, then refrigerate at least 6 hours or overnight before slicing.