Cheesecake Layer:

• 2 packages (8-ounces each) (454 g) cream cheese, at room temperature
• ⅔ cup (141 g) granulated sugar
• Pinch of salt
• 2 large eggs
• ⅓ cup (75 g) sour cream
• ⅓ cup heavy whipping cream
• 1 teaspoon vanilla extract

Red Velvet Cake Layer:

• 2 ½ cups (355 g) all purpose flour
• 1 ½ cups (318 g) granulated sugar
• 3 tablespoons natural unsweetened cocoa powder (not Dutch-process)
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 ½ cups vegetable or canola oil
• 1 cup buttermilk
• ¼ cup two 1-ounce bottles red food coloring
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar

Cream Cheese Frosting:

• 2 packages (8-ounces each) (454 g) cream cheese, at room temperature
• ½ cup (113 g) butter, at room temperature
• 1 teaspoon vanilla extract
• 2 ½ cups (285 g) powdered sugar

1. Begin by preparing the cheesecake layer to allow ample chilling time while the cake and frosting are being made. Preheat your oven to 325 degrees F (160°C). Lightly coat a 9-inch springform pan with a nonstick cooking spray. In a large mixing bowl, using either a handheld electric mixer or a stand mixer, beat the cream cheese until it is completely smooth and creamy, ensuring no lumps remain. Gradually incorporate the granulated sugar and a pinch of salt, blending for approximately 2 minutes. Remember to scrape down the sides of the bowl periodically to ensure all ingredients are well combined. Add the eggs, one at a time, mixing gently after each addition until just incorporated. Finally, mix in the sour cream, heavy whipping cream, and vanilla extract. Beat until the mixture is smooth and creamy, taking care not to overbeat, which can introduce too much air. Pour the prepared batter into your springform pan. Bake the cheesecake for 40-45 minutes, or until the edges are set and the center shows only a slight jiggle. Remove from the oven and allow it to cool completely on a wire rack. Once cooled, wrap the pan tightly in foil and place the cheesecake in the freezer for at least an hour, or until thoroughly chilled and firm, which will make assembly much easier.
2. For the red velvet cake layers, preheat your oven to 350 degrees F (175°C). Prepare two 9-inch round metal baking pans by greasing them thoroughly and dusting them with flour; tap out any excess flour. In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, natural unsweetened cocoa powder (ensure it’s not Dutch-process for the proper chemical reaction with baking soda), baking soda, and salt. Create a well in the center of these dry ingredients. Into this well, add the wet ingredients: large eggs, vegetable or canola oil, buttermilk, red food coloring (using two 1-ounce bottles ensures that vibrant red hue), vanilla extract, and white vinegar. Begin whisking from the center, gradually incorporating the dry ingredients until everything is fully combined. Continue whisking for an additional minute or two until the batter is thick and smooth, stopping to scrape down the sides of the bowl as needed. Divide the batter evenly between your two prepared pans. Bake for 28-30 minutes. To check for doneness, insert a toothpick into the center of the cakes; it should come out with a few moist crumbs attached. Avoid overbaking, as this will result in dry cake layers. Let the cakes cool in their pans for 5-10 minutes before carefully running a knife around the edges to loosen them. Invert the cakes onto a piece of parchment paper or wax paper set on a cooling rack and allow them to cool completely before handling.
3. Next, prepare the decadent cream cheese frosting. In a large bowl, using an electric handheld mixer or a stand mixer, whip the softened cream cheese until it is smooth and creamy. Add the softened butter and vanilla extract, and continue to mix until well combined and fluffy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined, then increasing to high speed. Beat until the frosting is light, fluffy, and perfectly creamy. Scrape down the sides of the bowl as necessary to ensure a smooth consistency.
4. To assemble this showstopping cake, you’ll first need to prepare your cake layers. Carefully cut each of the two red velvet cake layers horizontally in half, creating four thinner cake layers in total. Choose one of the flattest bottom halves to be your base layer and place it in the middle of your desired serving platter or cake plate. Retrieve the chilled cheesecake from the freezer. Using a flat knife or spatula that has been run under hot water and wiped clean, gently loosen the cheesecake from the sides and bottom of the springform pan. This warmth will help release it cleanly. Once removed, carefully lay the cheesecake layer directly on top of your first red velvet cake layer. Next, place another red velvet cake layer on top of the cheesecake. When selecting your cake layers, try to choose those that are the flattest on both top and bottom to ensure your finished cake is stable and presents evenly. Crumble the remaining two red velvet cake layers into fine, small crumbs. These crumbs will be used for decoration, so set them aside in a separate bowl.
5. Now it’s time to frost your magnificent cake. Scoop generous dollops of the cream cheese frosting onto the top of the cake. Using an offset spatula, spread the frosting evenly over the top and down the sides of the cake. Don’t worry if the sides aren’t perfectly smooth at this stage; they will soon be covered with cake crumbs. The goal here is to create an even layer of frosting so that the red velvet crumbs have something to adhere to. Once the sides are coated, create beautiful swirls or peaks on the top surface of the cake using your spatula, adding to its elegant presentation. Next, carefully gather handfuls of your reserved red velvet cake crumbs and gently press them into the frosted sides of the cake, working your way around the entire perimeter. This step can be a little messy, but don’t fret! Any fallen crumbs around the base of the cake can be easily swept away later for a clean presentation. Continue pressing crumbs until the entire vertical surface of the cake is completely covered, creating a striking contrast with the white frosting on top.
6. Once frosted and decorated, lightly cover the cake. It’s important not to seal it too tightly, as this could dry out the cake crumbs on the sides. Refrigerate the cake until you are ready to serve. This cake is ideal for making ahead; it can be fully assembled and chilled for up to two days in advance, allowing the flavors to meld beautifully and intensifying the delicious combination of red velvet and cheesecake.