1. Make the cheesecake layer: Preheat oven to 325°F. Grease a 9 inch springform pan and line the bottom with parchment.

2. Beat softened cream cheese and sugar until smooth. Mix in sour cream and vanilla, then add eggs one at a time on low speed.

3. Pour into the pan and bake 40 to 45 minutes until set at the edges but slightly jiggly in the center.

4. Cool completely, then refrigerate at least 4 hours or overnight.

5. Prepare the cake layers: Preheat oven to 350°F. Grease and line two 9 inch round cake pans with parchment.

6. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.

7. In another bowl beat sugar and oil. Add eggs one at a time, then mix in vanilla, food coloring, and vinegar.

8. Alternate adding dry ingredients with buttermilk, beginning and ending with dry. Mix just until combined.

9. Divide batter between pans and bake 25 to 30 minutes. Cool 10 minutes in pans, then turn out to racks to cool completely.

10. Make the frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar until smooth. Beat in vanilla.

11. Assemble: Level cake layers if needed. Place one red velvet layer on a plate and spread frosting on top.

12. Add the chilled cheesecake layer, spread more frosting, then top with the second red velvet layer.

13. Frost the top and sides smoothly. Decorate with sprinkles, crumbs, or candy canes as desired.

14. Chill before serving: Refrigerate the finished cake at least 1 hour for clean slices and the best texture.