Preheat your oven to 350°F (175°C) and line two 9-inch round cake pans with parchment paper for easy removal. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together the vegetable oil, granulated sugar, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract until fully blended.

Gradually add the dry ingredients to the wet mixture until just combined, ensuring not to overmix.

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before transferring them onto wire racks to cool completely.

In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, sour cream, eggs, and vanilla extract. Mix until creamy and thoroughly combined.

Pour the batter into a greased 9-inch springform pan. Place this pan into a larger baking dish filled with hot water and bake at 325°F (163°C) for about 50-60 minutes.

Cool completely in the refrigerator.

Once fully cooled, remove the cheesecake from the springform pan. Layer one red velvet cake layer on a serving plate, followed by the cheesecake layer, then top with the second red velvet layer.

To make the frosting, beat the softened butter with cream cheese until creamy. Gradually add the powdered sugar until smooth and fluffy. Frost the top and sides generously.

Refrigerate for at least an hour before serving to allow flavors to meld.