Cheesecake Layer:

• 2 packages (8-ounces each) (454 g) cream cheese, at room temperature
• ⅔ cup (141 g) granulated sugar
• Pinch of salt
• 2 large eggs
• ⅓ cup (75 g) sour cream
• ⅓ cup heavy whipping cream
• 1 teaspoon vanilla extract

Red Velvet Cake Layer:

• 2 ½ cups (355 g) all purpose flour
• 1 ½ cups (318 g) granulated sugar
• 3 tablespoons natural unsweetened cocoa powder (not Dutch-process)
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 ½ cups vegetable or canola oil
• 1 cup buttermilk
• ¼ cup two 1-ounce bottles red food coloring
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar

Cream Cheese Frosting:

• 2 packages (8-ounces each) (454 g) cream cheese, at room temperature
• ½ cup (113 g) butter, at room temperature
• 1 teaspoon vanilla extract
• 2 ½ cups (285 g) powdered sugar

1. Prepare the Cheesecake Layer: Begin by making the cheesecake layer to allow ample chilling time. Preheat oven to 325°F (160°C). Lightly coat a 9-inch springform pan with nonstick spray. In a large bowl, using an electric mixer, whip the cream cheese until completely smooth and creamy. Mix in the granulated sugar and a pinch of salt, blending for 2 minutes and scraping down the bowl as needed. Add the eggs one at a time, mixing well after each addition. Finally, mix in the sour cream, heavy whipping cream, and vanilla extract until just combined and smooth; avoid overbeating. Pour the cheesecake batter into the prepared springform pan. Bake for 40-45 minutes, or until the edges are set and the center has a slight jiggle. Remove from oven and cool completely on a wire rack. Once cooled, wrap the pan tightly with foil and place the cheesecake in the freezer until firm, which will help with assembly.
2. Bake the Red Velvet Cake Layers: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round metal baking pans. In a large bowl, whisk together the all-purpose flour, granulated sugar, natural unsweetened cocoa powder, baking soda, and salt. Create a well in the center of the dry ingredients. Add the eggs, vegetable or canola oil, buttermilk, red food coloring, vanilla extract, and white vinegar into the well. Whisk until all ingredients are fully combined and the batter is thick and smooth, continuing to whisk for another 1-2 minutes, scraping down the sides as necessary. Divide the batter evenly between the two prepared pans. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached (be careful not to overbake, as this can result in dry cake layers). Let the cakes cool in their pans for 5-10 minutes. Run a knife around the edges of the pans, then invert the cakes onto a piece of parchment or wax paper set on a cooling rack to cool completely.
3. Make the Cream Cheese Frosting: In a large bowl, using an electric handheld mixer or a stand mixer, whip the room temperature cream cheese until smooth and creamy. Add the room temperature butter and vanilla extract, mixing until incorporated. Gradually add the powdered sugar, mixing on low speed until combined, then increase to high speed and beat until the frosting is light, fluffy, and creamy.
4. Assemble the Cake: To begin assembly, carefully cut each cooled red velvet cake layer in half horizontally, creating two thinner cake layers from each, for a total of four thin cake layers. Select one of the flatter bottom halves of cake and place it in the center of your serving platter or cake plate. Remove the cheesecake from the freezer. Use a thin, flat knife or spatula that has been run under hot water to gently loosen the cheesecake from the sides and bottom of the springform pan. Carefully transfer the cheesecake layer onto the first red velvet cake layer on the serving plate. Place another red velvet cake layer on top of the cheesecake. For best results, choose the flattest cake layers for the top and bottom to ensure an even, stable cake structure. Crumble the remaining two cake layers into fine crumbs and set aside for decoration.
5. Frost and Decorate: Scoop generous dollops of the cream cheese frosting onto the top of the assembled cake. Using an offset spatula, spread the frosting evenly over the top and sides of the cake. The sides don’t need to be perfectly smooth, as they will be covered with cake crumbs, but ensure an even layer so the crumbs can adhere. Create decorative swirls on the top of the cake with your spatula. Carefully gather handfuls of the reserved red velvet cake crumbs and gently press them into the sides of the cake, working your way around the entire perimeter until fully covered. Don’t worry about any fallen crumbs; they can be easily swept away once the cake is complete.
6. Chill and Serve: Lightly cover the finished cake (to prevent the cake crumbs from drying out) and refrigerate until ready to serve. For best flavor and texture, allow the cake to come to room temperature for about 30 minutes before slicing and serving. This cake can be made up to two days in advance and stored chilled.