Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the softened cream cheese, sugar, flour, and pinch of salt until smooth and creamy. Gradually add in the heavy cream and vanilla extract, mixing until well combined. Incorporate the eggs one at a time, ensuring each is fully integrated. Pour the cheesecake mixture into a prepared springform pan and bake for 40–55 minutes, or until just set in the center. Allow it to cool completely, then freeze for at least 3 hours for easier assembly.

After the cheesecake has frozen, it’s time to make the red velvet layers. Preheat the oven to 350°F (175°C) again. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well between additions. In a separate bowl, combine cocoa powder, food coloring, and vanilla to form a paste, then mix into the batter. Gradually add buttermilk and flour alternately, mixing until combined. Stir in baking soda, vinegar, and salt. Bake two 8-inch round cakes for approximately 30 minutes, or until a toothpick comes out clean. Let them cool completely.

While your red velvet cakes cool, prepare the cream cheese frosting. In a mixing bowl, beat the softened unsalted butter with powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy. Carefully incorporate the chilled cream cheese, continuing to beat until the mixture is light and fluffy.

Once the cakes are cool and the cheesecake is firm, it’s time to assemble your masterpiece. If necessary, level the tops of your red velvet cakes with a serrated knife for a stable structure. Start by stacking one red velvet layer onto a serving plate, followed by the frozen cheesecake layer. Gently place the second red velvet layer on top. To create a smooth finish, apply a thin crumb coat of cream cheese frosting around the entire cake. Chill in the refrigerator for 30 minutes before finishing with another layer of frosting.