Step 1

Preheat the oven to 325 degrees F. Cut a parchment circle to fit in the bottom of a 9-inch springform pan. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. Generously grease the sides of the pan with nonstick baking spray.

Step 2

In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth and creamy.

Step 3

Add in the granulated sugar and flour. Continue to beat until incorporated

Step 4

Add in the heavy whipping cream and vanilla extract. Beat until worked into the cheesecake batter.

Step 5

Add in the eggs one at a time and beat just until combined. Scrape down the sides and bottom of the bowl before adding the next egg.

Step 6

Once all of the eggs are incorporated, pour the cheesecake batter into the prepared springform pan.

Step 7

Wrap the springform pan in two layers of heavy duty aluminum foil or save your foil and place the springform pan in a slightly larger pan.

Step 8

Place the foil wrapped springform pan or two pans (whichever method you’re using) in an even larger pan filled with 1 inch of hot water.

Step 9

Place the cheesecake into the preheated oven and bake for 55 minutes to 65 minutes or until the edges are set and the center jiggles slightly as set up jell-o would. To test the cheesecake, gently jiggle the pan.

Step 10

Remove from the oven and let cool to room temperature. Place into the oven and chill overnight or for at least 8 hours before assembling the cheesecake cake.

Step 11

Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick baking spray. Cut two 9-inch parchment paper circles and place in the bottom of each cake pan. Add about 1 tablespoon of flour to coat the sides of the greased pan and tap out any excess flour.

Step 12

Repeat with the second cake pan.

Step 13

In a medium mixing bowl, add the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Beat with a hand mixer on medium or whisk until well combined.

Step 14

In a large bowl, add in the cake flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine.

Step 15

Add the wet ingredients to the dry ingredients and beat or whisk until just combined. Scrape down the sides of the bowl and beat in any remaining flour.

Step 16

Divide the batter evenly between the two prepared pans.

Step 17

Place in the preheated oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick in the center of the cake. If it comes out clean or with moist crumbs, it’s done. Wet batter means it needs to bake longer.

Step 18

Remove from the oven and let cool in the pan for 30 minutes before turning out onto a cooling rack to cool completely.

Step 19

In a large mixing bowl, add in the cream cheese. Beat with a hand mixer until smooth and creamy.

Step 20

Add the powdered sugar and beat until the powdered sugar is incorporated and the cream cheese mixture is smooth.

Step 21

Add in ½ cup of heavy whipping cream and beat until the heavy cream is worked into the cream cheese. It doesn't need to be whipped.

Step 22

Add in another ½ cup of heavy whipping cream and beat until the heavy cream is worked into the frosting.

Step 23

Add in 1 cup of heavy whipping cream and continue to beat until incorporated.

Step 24

Repeat adding 1 cup of heavy whipping cream and beating until the remaining 2 cups of heavy cream are worked into the frosting. Turn on high and beat until stiff peaks form.

Step 25

Level the two layers of cake with a cake leveler or knife. Set the slices you cut off to the side to toast for a garnish.

Step 26

Add a small amount of whipped cream frosting to the center of the cake plate and thinly spread out.

Step 27

Add the cake to the center of the cake plate and gently press down.

Step 28

Add 1 cup of whipped cream frosting to the top of the cake. Evenly spread it out with an angled spatula.

Step 29

Add the cheesecake layer to the top. Trim the cheesecake with a sharp knife if it sticks out farther than the cake. Use a butter knife to smooth the sides of the cheesecake after it's trimmed. Remove the cheesecake pieces that were cut away and clean off the cake plate.

Step 30

Add 1 cup of whipped cream frosting to the top of the cheesecake and spread it out evenly with the angled spatula.

Step 31

Add the final layer of cake.

Step 32

Add about 2 to 3 cups of whipped cream frosting to the top of the cake and begin spreading it out over the top and down the sides of the cake. Add more frosting to the sides as needed.

Step 33

Clean off the cake plate and add sprinkles or dried cake crumbs to the side of the cake. I like to do this while sitting the cake plate in a large jelly roll pan so the jelly roll pan can catch the sprinkles as they fall or when I brush them away.

Step 34

Add the remaining frosting to a piping bag fitted with the Wilton 1M tip. Pipe swirls on top of the cake and add additional sprinkles or crumbs to the swirls.

Step 35

Preheat the oven to 325 degrees F.

Step 36

Place the pieces of cake on a parchment lined rimmed baking sheet.

Step 37

Place in the preheated oven and bake for 15 to 20 minutes until they are dried enough to crumble. The cake is very moist so it will stick together if you try to crumble before doing this step.

Step 38

Crumble the piece of cake up on the parchment lined baking sheet.

Step 39

Place back in the oven and bake for 5 more minutes until they are completely dried and feel similar to a crouton.

Step 40

Allow to cool completely before using as a garnish.