Preheat your oven to 350°F (175°C).

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Combine the wet and dry ingredients, mixing until just combined.

Pour the cake batter into a greased 9-inch springform pan. Bake for about 25 minutes, or until a toothpick comes out clean.

Let it cool for 10 minutes, then carefully remove it from the springform pan and place it on a wire rack to cool completely.

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.

Gradually add the sugar, mixing until combined. Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and sour cream until well incorporated.

Once the red velvet cake has cooled completely, return it to the springform pan. Pour the cheesecake batter evenly over the cake layer.

Bake for 60-70 minutes or until the cheesecake is set and jiggles slightly in the center.

Once done, let it cool in the oven with the door slightly ajar for about an hour to prevent cracks.

Refrigerate for at least four hours, ideally overnight.

Run a knife around the edge for easy removal and slice into glorious pieces.