✓ Preheat oven to 325°F (165°C) and center the rack

✓ Combine red velvet cake mix, melted butter, and egg; stir until uniform

✓ Press dough into a 9‑inch springform pan and smooth the surface

✓ Bake crust for 8 minutes until light golden brown

✓ Soften cream cheese at room temperature for 10 minutes

✓ Beat cream cheese on medium until smooth, about 2 minutes

✓ Add sugar and beat until light and fluffy, about 1 minute

✓ Mix in vanilla extract and sour cream on low until just combined

✓ Stir in red food coloring to desired shade if using

✓ Pour batter over crust and spread evenly

✓ Bake cheesecake for 35 minutes until edges set and center jiggles slightly

✓ Turn off oven, crack door, and cool inside for 1 hour

✓ Refrigerate cheesecake for at least 4 hours or overnight

✓ Drizzle chocolate syrup over top in a zig‑zag pattern

✓ Place candy eyes to mimic a bite and press gently

✓ Release springform pan, slice with a hot wet knife, and serve