Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining the bottom with parchment paper.

In a large mixing bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.

In a separate bowl, blend 1 ½ cups of granulated sugar, 1 cup of vegetable oil, 1 cup of buttermilk, 2 large eggs, 1 tablespoon of red food coloring, 2 teaspoons of vanilla extract, and 1 teaspoon of white vinegar until smooth and well combined.

Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Pour into prepared cake pans.

Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Allow to cool in pans for 10 minutes before transferring to a wire rack.

Prepare the cheesecake layer by beating together 16 ounces of cream cheese, ¾ cup of granulated sugar, and ½ cup of sour cream until smooth. Add 2 large eggs and 1 teaspoon of vanilla extract.

Assemble by placing one red velvet layer in each pan, pouring the cheesecake mixture over the top, and baking for an additional 30 to 35 minutes until set.

Let the cheesecakes cool in the pans on a wire rack for about an hour, then refrigerate for at least 4 hours or overnight.

Make the frosting by beating 8 ounces of unsalted butter, 8 ounces of cream cheese, 3 cups of powdered sugar, and 2 teaspoons of vanilla extract until light and fluffy.

Once chilled, frost the second layer of the cheesecake with the creamy frosting and serve immediately.