Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick cooking spray, and line the bottom with a round of parchment paper.

In a large mixing bowl, use an electric mixer set to medium-low speed to beat the cream cheese, granulated sugar, flour, and salt together until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl, then add the heavy cream and vanilla extract and mix until well combined. Add the eggs one at a time, beating for about 15 seconds between each addition. Once all eggs are incorporated, use a rubber spatula to stir the batter by hand a few times to ensure everything is evenly mixed.

Pour the cheesecake filling into the prepared springform pan and smooth the top. Bake for 40 to 55 minutes, or until the center is set and no longer jiggles when gently shaken. Remove from the oven and allow to cool on a wire rack for at least 1 hour. Once cooled to room temperature, transfer the cheesecake to the freezer for at least 3 hours or overnight.

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment rounds, butter the parchment, and dust the pans lightly with flour.

Using an electric mixer on medium-high speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Increase the speed to high and add the eggs one at a time, mixing for about 1 minute after each addition. Scrape down the sides and bottom of the bowl to ensure the mixture is fully combined.

In a small bowl, mix the cocoa powder, vanilla extract, and red food coloring together to form a thick, smooth paste. Add this paste to the batter and beat on medium speed until evenly incorporated. Pause to scrape the bowl if needed to ensure the entire batter is tinted evenly.

Reduce the mixer speed to low. Slowly add half of the buttermilk, followed by half of the flour, and mix just until combined. Scrape down the bowl and repeat with the remaining buttermilk and flour. Beat the mixture on high until smooth.

Lower the mixer speed again and add the salt, baking soda, and vinegar. Increase speed to high and beat for a couple more minutes until the batter is completely smooth and combined.

Divide the batter evenly between the prepared cake pans and bake for about 30 minutes, or until a toothpick or skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

In a large bowl, beat the butter, powdered sugar, vanilla extract, and a pinch of salt on low speed using an electric mixer until smooth and creamy. Scrape down the sides as needed and continue mixing for an additional 2 minutes.

With the mixer on medium-low speed, add the chilled cream cheese one piece at a time, mixing well after each addition. Once all the cream cheese is incorporated and the mixture is smooth, beat for another 2 minutes until fluffy and well blended.

If necessary, use a serrated knife to level the tops of the red velvet cake layers for a flat stacking surface. Place one cake layer on your serving platter. Remove the cheesecake from the freezer and take off the sides of the springform pan. Carefully slide a sharp knife between the parchment paper and the bottom of the cheesecake to detach it, then discard the parchment.

If the cheesecake layer is slightly wider than the cake, trim the edges gently with a knife until it's the same diameter. Place the cheesecake layer on top of the first cake layer, then top with the second cake layer, placing it upside-down for a flat top.

Apply a thin “crumb coat” layer of frosting over the top and sides of the cake. Chill the cake in the refrigerator for 30 minutes to set the frosting. Once chilled, apply a final, generous layer of cream cheese frosting and decorate as desired.

Keep the assembled cake refrigerated. Before serving, let it sit at room temperature for about 20 minutes for best texture. Store any leftovers covered in the refrigerator for up to 5 days.