Preheat your oven to 350°F (175°C). This ensures your Red Velvet Cake Cheesecake bakes evenly.
Generously spray your 9-inch round cake pans with baking spray. This will help the cakes release easily after baking, allowing for a flawless assembly.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, salt, and cocoa powder until well combined.
In another bowl, beat together the eggs, vegetable oil, buttermilk, vinegar, vanilla extract, and red gel food coloring until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
While the cakes are cooling, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and granulated sugar until creamy. Add the eggs, vanilla extract, sour cream, flour, and salt. Beat until smooth and thoroughly combined.
Pour the cheesecake filling into a springform pan and bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
Once the cakes and cheesecake are completely cooled, place one layer of red velvet cake on a serving platter. Spread a generous layer of cream cheese frosting on top, then carefully place the cheesecake layer on top of the frosting. Add another layer of frosting on top of the cheesecake, then finish with the second layer of red velvet cake. Frost the top and sides of the cake with the remaining cream cheese frosting.
Refrigerate the assembled cake for at least 2 hours to set before slicing. Serve chilled and enjoy every delicious bite of your Red Velvet Cake Cheesecake!
