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

In a mixing bowl, using an electric mixer on medium-low speed, beat the cream cheese, granulated sugar, flour, and a pinch of salt until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides of the bowl, then add the heavy cream and vanilla extract. Mix until fully incorporated.

Add the eggs one at a time, beating for about 15 seconds between each addition. Scrape down the bowl again and gently fold the mixture with a rubber spatula to ensure everything is well combined.

Pour the batter into the prepared pan and spread it evenly. Bake for 40 to 55 minutes, or until the cheesecake is set and no longer jiggles. 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 ideally overnight.

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

In a large mixing bowl, cream the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Increase the mixer speed to high, add the eggs one at a time, beating for about 1 minute after each, and scrape down the bowl as needed until fully blended.

In a small separate bowl, stir together the cocoa powder, vanilla extract, and red food coloring to form a thick paste. Add this paste to the cake batter and mix on medium speed until the color is fully blended. Scrape down the bowl to ensure an even color throughout.

Lower the mixer speed to low and gradually add half the buttermilk, then half of the flour. Mix just until combined, scrape down the bowl, and repeat with the remaining buttermilk and flour. Beat the batter on high until smooth.

Again, reduce the mixer speed to low and add the salt, baking soda, and vinegar. Increase to high speed and mix until everything is fully combined and the batter is smooth, about 2 more minutes.

Evenly divide the batter between the two prepared pans and bake for about 30 minutes, or until a skewer or thin knife inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

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

With the mixer on medium-low speed, add the chilled cream cheese one piece at a time. Once all the cream cheese has been added, continue to beat until the frosting is smooth and creamy. Beat for an additional 2 minutes for a fluffy texture.

If needed, trim the tops of the cake layers to make them level. Place one cake layer on your serving platter or cake board. Remove the cheesecake from the freezer and take off the sides of the springform pan. Carefully slide a knife between the bottom of the cheesecake and the parchment to release it. If the cheesecake is slightly larger than the cake layers, carefully trim the sides with a sharp knife so all layers are the same diameter.

Place the cheesecake on top of the first cake layer, then add the second cake layer on top of the cheesecake, placing it upside down for a flat top.

Apply a very thin layer of frosting all over the cake to seal in crumbs—this is your crumb coat. Chill the cake in the refrigerator for 30 minutes to set. After chilling, spread a generous layer of frosting over the top and sides of the cake and decorate as desired.

Refrigerate the assembled cake. Before serving, let it sit at room temperature for about 20 minutes. Cover any leftovers and store them in the refrigerator for up to 5 days.