Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it lightly or lining it with parchment paper.

Combine the red velvet cake mix, 2 large eggs, and vegetable oil in a large mixing bowl. Stir until smoothly blended.

Beat the softened cream cheese and granulated sugar in another bowl until silky smooth. Add the additional 2 eggs one at a time, mixing thoroughly, then incorporate the vanilla extract.

Fold in the semi-sweet chocolate chips into the cheesecake mixture gently.

Layer half of the prepared red velvet batter into your baking pan. Pour the cheesecake filling over it and dollop the remaining red velvet batter on top.

Bake for 30-35 minutes, allowing the edges to set while keeping the center slightly jiggly. Allow to cool completely before slicing.