Step 1

Line an eight inch round cake pan with parchment paper (bottom and sides), or an eight inch springform pan.

Step 2

Cream together cream cheese and sugar until smooth, with a hand-held mixer.

Step 3

In a standing mixer, whip heavy cream until thick.

Step 4

Stir whipped cream and vanilla into the cream cheese and sugar mixture until smooth.

Step 5

Pour the cheesecake filling into the pan, and smooth out the top.

Step 6

Refrigerate for 12 hours (or overnight).

Step 7

Prepare both cake mixes as directed by package instructions, to make 8 inch cakes, one red, and one blue.

Step 8

Let cakes cool completely (or overnight), before layering.

Step 9

Layercakes with cheesecake layer in the middle.

Step 10

Prepare frosting by creaming together butter and cream cheese. Then mix in powdered sugar and vanilla.

Step 11

Liberally apply frosting to the top, while lightly frosting the sides of the cake.