Ingredients:
For the Red Velvet Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
For the Cheesecake:
4 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs, room temperature
2/3 cup sour cream
2/3 cup heavy cream
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 325°F (163°C). Grease and flour three 9-inch round cake pans.
For the Red Velvet Cake:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In a separate large bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 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 to a wire rack to cool completely.
For the Cheesecake:
In a large bowl, beat the cream cheese until smooth.
Add the sugar and vanilla extract, beating until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in the sour cream and heavy cream until smooth.
Pour the cheesecake batter into a greased and floured 9-inch springform pan.
Bake for 45-50 minutes or until the center is set.
Allow the cheesecake to cool completely in the pan before refrigerating for at least 4 hours or overnight.
For the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter until creamy and smooth.
Add the powdered sugar and vanilla extract, beating until smooth and fluffy.
Assembly:
Place one layer of the red velvet cake on a serving platter.
Spread a layer of cream cheese frosting over the cake.
Place the cheesecake layer on top and spread another layer of frosting.
Top with the second layer of red velvet cake and repeat the frosting layer.
Add the final layer of red velvet cake.
Frost the entire cake with the remaining cream cheese frosting.
Refrigerate the cake for at least 1 hour before serving.
Slice, serve, and enjoy the luscious Red Velvet Cheesecake Cake! 
Prep Time: 30 minutes | Cooking Time: 1 hour and 15 minutes | Cooling Time: 4 hours or overnight | Total Time: Approximately 5 hours and 45 minutes
Calories: Approximately 600 kcal per serving | Servings: 16 servings