First, preheat the oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

In a large mixing, add the melted butter and granulated sugar. Whisk for 1 minute until frothy.

Then, add in the eggs, red food coloring, and vanilla. Whisk vigorously for 2 minutes.

Add in the gluten free flour, cocoa powder, and sea salt. Stir to combine.

Transfer the batter to the prepared pan. Smooth into an even layer.

Then, make the cheesecake swirl. In a bowl, combine the sugar, egg, and room temperature cream cheese. Use a hand mixer to cream together.

Use a spoon to drop the cheesecake swirl mixture on top of the brownie layer. Drop in dollops. Then, use a knife to swirl together.

Next, bake for 25 to 27 minutes, or until a toothpick inserted comes out with only moist crumbs.

Finally, remove from the oven. Allow the red velvet cheesecake bars to fully cool before slicing and serving.