Preheat oven to 325 degrees. Beat cream cheese with an electric mixer until fluffy. Gradually add sugar, beating until nice and creamy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Put a large baker with hot water in the bottom rack of your oven. Pour the cheesecake batter into a 9 inch springform pan. Bake on middle rack until just set in center, about 45 minutes – 1 hour. Remove pan from oven; let cool completely. Wrap in plastic wrap and freeze for a few hours, or until frozen.

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round layer cake pans, or spray with Bakers Joy.

Sift flour and cocoa together. Beat sugar and eggs together in a large bowl.

In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.

Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Start with the flour and end with the flour.

Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25-28 minutes or until a toothpick inserted near the middle comes out clean. Be careful not to over bake or you’ll end up with a dry cake.

Let layers cool on a wire rack for about 10 minutes before turning out of pan. Let cool completely before frosting.

Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy.

Layer the cake as follows. One red velvet layer, followed by frosting – then add the cheesecake layer. Spread more frosting on the top of the cheesecake, then top with the last layer of red velvet cake. Finish the whole thing off with more frosting. Be generous with the icing! Refrigerate until ready to serve.