• Prepare the Cheesecake Layer (Make Ahead)
• Preheat the oven to 325°F (163°C). Fill a large roasting pan with about 1 inch of hot water and place it on the lower rack of the oven to create a water bath.
• Prepare a 9-inch springform pan by spraying it with nonstick baking spray and lining the bottom with a round of parchment paper.
• In a large mixing bowl, beat the cream cheese and granulated sugar together for 2–3 minutes until smooth and creamy. Add the salt, then the eggs, one at a time, beating well after each addition. Mix in the sour cream, heavy cream, and vanilla extract until fully combined.
• Pour the cheesecake batter into the prepared springform pan and smooth the top. Carefully place the pan in the center rack of the oven above the roasting pan (do not place the cheesecake pan in the water).
• Bake for 45 minutes, then turn the oven off and let the cheesecake sit inside for an additional 30 minutes without opening the door. Remove from the oven and allow to cool completely on the counter.
• Once cooled, remove the outer ring of the springform pan. Cover the cheesecake with plastic wrap and place it in the freezer for several hours or overnight until firm. This will make assembly much easier.

Make the Red Velvet Cake Layers

• Preheat oven to 350°F (177°C). Prepare two 9-inch round cake pans by spraying them with nonstick baking spray and lining the bottoms with parchment paper rounds.
• In a large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red gel food coloring until smooth and well combined.
• In a separate bowl, stir together the flour, sugar, baking soda, salt, and cocoa powder. Gradually add the dry ingredients to the wet mixture, stirring just until fully incorporated. Do not overmix.
• Divide the batter evenly between the prepared pans and bake for 32–34 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven and let them cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.

Make the Cream Cheese Frosting

• In a large bowl, beat the butter and cream cheese together for 2–3 minutes until smooth and fluffy.
• Add the vanilla extract, then gradually add the powdered sugar, mixing on low speed until incorporated. Add the heavy cream, then increase to high speed and beat for an additional 3–4 minutes, until light and creamy.

Assemble the Cake

• Place one red velvet cake layer on a serving plate or cake stand. Remove the parchment paper from the frozen cheesecake and place it directly on top of the first cake layer. Then, add the second red velvet cake layer on top of the cheesecake.
• Generously frost the top and sides of the cake with the cream cheese frosting, smoothing it out with an offset spatula or bench scraper.

Chill and Serve

• Refrigerate the assembled cake, covered, for at least 1 hour before serving. This helps the layers set and makes slicing easier.
• Store any leftovers covered in the refrigerator for up to 5 days.