Preheat the oven to 350˚F. Line two muffin pans with paper liners (I actually prefer silicone liners). Set aside.
In a large bowl, mix together the flour, cocoa powder and baking soda. Set aside.
In the bowl of a stand mixer, beat the butter until creamy. Add in the sugars, and mix until light and fluffy, Mix in the egg and vanilla. Add enough red food gel until the mixture attains your desired colour.
Using a cookie scoop, scoop the batter into the prepared muffin pans. Bake for around 8 minutes.
Meanwhile, beat the cream cheese in a large bowl until smooth. Add in the sour cream and sugar and beat until combined. Mix in the egg and vanilla.
Using a cookie scoop, scoop the cheesecake mixture on top of the baked cookie layer. Return to oven and bake for 18 more minutes. Store in an airtight container in the fridge.