Preheat oven to 350º. Oil and flour one springform 9" cake pan. Prepare red velvet cake batter according to box directions. Pour batter into the prepared cake pan.

Bake for 30 to 32 minutes. 

Let cool slightly in cake pan.

Beat cream cheese and sugar in a large bowl until fluffy and combined, about 3 minutes. Use a hand mixer or a stand mixer fitted with the paddle attachment.

Add eggs, one a time, until combined. 

Add sour cream, flour, vanilla, and salt and beat until combined.

Split the batter into two bowls

Add the blue gel food coloring into one bowl and mix until color is combined.

Alternating between the two colors, scoop 1 C of each batter onto the top of the cake 

Pour filling onto cake pan and bake until only slightly jiggly in the center, 1 hour. 

Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.

Add all the ingredients to a standing mixing bowl.

Using the whisk, whisk together the ingredients stiff peaks start to form.

Spread the whipped cream over the top of the cheesecake.

Scoop the remaining whipped cream into the piping bag and pipe dollops around the edge

Sprinkle with some patriotic sprinkles