For the Red Velvet Cake:

1. Preheat the oven to 350ºF. Spray two 8-inch round pans with nonstick spray and line the bottoms of the pans with parchment rounds.
2. Combine the flour, sugar, cocoa powder, baking soda, and salt in the bowl of a stand mixer. Mix on low speed until it is combined.
3. Add the oil, eggs, and vanilla. Mix until the dry ingredients are just incorporated.
4. Add the food coloring.
5. Combine the vinegar with the buttermilk. With the mixer on low speed, pour in the buttermilk mixture. Once it has all been added, increase the mixer speed to medium-low and beat for one minute.
6. Divide the cake batter evenly between the two prepared pans.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and cool in the pan for 10 minutes before turning the cakes out onto a wire rack to cool completely.
9. Once cooled, wrap the cakes in plastic wrap to store overnight while the cheesecake layers chill.

For the Cheesecake:

1. Reduce the oven to 300ºF. Clean the pans used for the cake layers, then spray them with nonstick spray and line them with fresh parchment paper.
2. Place a large roasting pan with ½” of water in the oven while you’re mixing the cheesecake. Make sure the pan is large enough to fit both round pans, or use two pans of water.
3. Add the cream cheese and sugar to the bowl of a stand mixer. Beat on medium speed until smooth.
4. Add in the sour cream and beat again for 30 seconds or until combined. Scrape down the bowl.
5. Add the eggs and vanilla and mix on low speed until just combined.
6. Stir in the flour by hand with a rubber spatula.
7. Divide the batter evenly between the prepared cake pans.
8. Place the cheesecake pans in the water bath and bake for 25 minutes or until the edges are set and the center is just barely jiggly. Turn the oven off and crack the door. Let the cheesecake cool down inside the oven.
9. Once cooled, remove the cheesecakes from the oven and run a knife around the edge of the pan. Cover the pans with aluminum foil and refrigerate overnight.
10. Once the cheesecakes are chilled, you should be able to turn them out onto a cooling rack. If they stick, run the bottom of the pan under hot water, then use a spatula to gently lift one edge from the bottom of the pan. The cheesecake should easily release once the suction to the bottom of the pan is released.

For the Frosting:

1. Combine the cream cheese and butter in the bowl of a stand mixer. Beat on medium speed until smooth. Scrape down the bowl.
2. Add in the vanilla extract.
3. With the mixer on low speed, add 1 cup of powdered sugar at a time. Once all of the sugar has been added, increase the speed of the mixer and beat for about 5 minutes until light and fluffy. Knock out any air bubbles before frosting to get a smooth finish.

To Assemble the Cake:

1. Use a vegetable peeler to cut white chocolate curls if using white chocolate. Place them in the refrigerator while you assemble the cake.
2. If your cake layers have domed tops, level them off with a serrated knife. Place one layer of red velvet cake on your serving plate. Add about 3/4 cup of frosting on top of the cake and spread it to the edges.
3. Top the frosting with one layer of cheesecake.
4. Spread another 3/4 cup of frosting on top of the cheesecake layer.
5. Add another layer of cake. Then repeat a layer of frosting and the second layer of cheesecake.
6. The layers may feel like they are sliding around a bit because the frosting doesn’t stick to the cheesecake very well. Place the whole cake in the refrigerator, uncovered, for at least an hour to set the frosting. Make sure to refrigerate the remaining frosting while you’re waiting.
7. Once chilled, cover the outside of the cake with the remaining cream cheese frosting.
8. Gently cover the sides of the cake with the white chocolate curls or white chocolate chips. Don’t press too hard or your curls will break.