Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the softened cream cheese and sugar, beating until smooth.

Mix in the vanilla extract and eggs, one at a time, until fully incorporated.

Pour the cheesecake batter into a greased 9-inch springform pan.

Bake for about 45-50 minutes or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool inside for about an hour before transferring it to the fridge to chill completely for at least 4 hours or overnight.

In a large bowl, mix the oil and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the buttermilk, vanilla, and red food coloring until fully blended.

In another bowl, combine the flour, cocoa powder, salt, baking soda, and vinegar.

Gradually incorporate this dry mixture into the wet ingredients, mixing until just combined.

Divide the red velvet batter evenly between two greased 9-inch round cake pans.

Bake in the preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Place one red velvet cake layer on a serving plate.

Spread a generous amount of your chilled cheesecake layer on top, then gently place the second red velvet layer on top of that.

Frost the sides with whipped cream or leave it bare for that rustic charm.

Garnish with chocolate shavings or fresh berries.