Step 1

Move the oven racks to the middle and lowest positions. Place a large roasting pan on the lowest rack.

Step 2

Preheat the oven to 325 degrees F.

Step 3

Place a kettle of water on the stove to boil.

Step 4

Spray a 9-inch springform pan with cooking spray and line the bottom of the pan with parchment paper. Next, wrap the bottom of the springform pan in two layers of foil that cover the bottom and go up the sides of the pan. The foil will prevent the water from the water bath from seeping into the pan.

Step 5

In the bowl of a stand mixer, or a large bowl using a handheld mixer, add the cream cheese to the bowl. Beat the cream cheese until smooth and creamy.

Step 6

Add the sugar and salt and mix for 2 minutes, scraping down the sides of the bowl as needed.

Step 7

Add the eggs and mix until combined.

Step 8

Next, add the sour cream, whipping cream, and vanilla. Mix until the mixture is smooth and combined.

Step 9

Pour the batter into the prepared springform pan. And smooth the batter into an even layer.

Step 10

Place the springform pan in the roasting pan that's in the preheated oven. Carefully pour the water from the kettle into the roasting pan so that 1 inch of water surrounds the springform pan's sides.

Step 11

Bake for 45 minutes, or until the cheesecake is set to the touch and not jiggly.

Step 12

Remove the cheesecake from the roasting pan and set it on a wire rack to cool for 1-2 hours.

Step 13

Once cooled, move the cheesecake (still in the springform pan) to the freezer to freeze until frozen solid, about 2-3 hours or overnight.

Step 14

Move the oven rack to the middle position and preheat the oven to 350 degrees F.

Step 15

Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour).

Step 16

In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.

Step 17

Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar to the dry ingredients.

Step 18

On the lowest setting, use a handheld mixer to beat everything together until blended for about 1 minute.

Step 19

Scrape down the sides of the bowl and beat on medium-high for 2 minutes.

Step 20

Divide the batter evenly between the prepared pans. Smooth the batter into an even layer in each pan.

Step 21

Place both pans on the middle rack and bake for 30-35 minutes or until a toothpick inserted comes out with just a few moist crumbs.

Step 22

Place the cakes on a wire rack to cool for 10 minutes, and then run a knife around the pans' edges and invert the cakes onto the wire rack to cool completely.

Step 23

Use a handheld mixer on medium-high speed in a large bowl, beat cream cheese, powdered sugar, butter, and vanilla until creamy and smooth.

Step 24

Place a red velvet cake layer on your cake plate or platter.

Step 25

Remove the cheesecake from the freezer. Release the springform's sides from the pan.

Step 26

Remove the cheesecake from the bottom pan by sliding a knife under the parchment. Peel the parchment from the bottom of the cheesecake.

Step 27

See how the size of the cheesecake layer compares to the red velvet cake layers. If the cheesecake layer is larger, shave off some of its exterior to get it to the same size as the red velvet layers.

Step 28

Place the cheesecake layer on top of the red velvet cake layer that's on the cake plate.

Step 29

Top with the second red velvet cake layer.

Step 30

Use a long, thin icing spatula to apply a thin crumb coat of frosting around the cake.

Step 31

Chill the cake in the refrigerator for 30 minutes, so the crumb coat sets.

Step 32

Frost the cake by adding a large dollop of frosting to the top of the cake. Use the same long, thin icing spatula to spread the frosting over the top of the cake. Try to make it as even as you can and let the excess spread down the sides.

Step 33

Frost down the sides of the cake.

Step 34

Garnish the cake with chopped chocolate chips or shaved white chocolate.

Step 35

Cover and chill the cake until ready to serve.