Preheat oven to 325°F.

Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (~3 minutes).

Add sugar and flour; mix until well combined, scraping down sides and bottom of bowl as needed.

Whisk the eggs and egg yolk together and add to the bowl; mix until well combined.

Add the sour cream and vanilla; mix until well combined.

Grease and flour (or spray with nonstick spray) sides of a 9” springform pan. Line pan with parchment paper and then pour cheesecake batter into pan.

Wrap the bottom of the springform pan with a piece of aluminum foil and place in a large baking dish. Fill dish with ~1” of water. Bake at 325°F until center of cake is just barely set (~30-35 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)

Remove cake from oven and cool slightly. Wrap entire pan in plastic wrap and freeze at least 3 hours (or overnight). (Note: Freezing the cheesecake makes it a lot easier to assemble the cake later.)

Preheat oven to 350°F.

Grease and flour (2) 9” round cake pans; set pans aside.

Using a countertop mixer, cream together butter and sugar on medium speed until light and fluffy (~3-4 minutes).

Add eggs one at a time; mix fully after each addition.

Using a medium mixing bowl, sift together flour, baking soda, salt, and cocoa powder.

In a separate bowl, whisk together the buttermilk, food coloring, vinegar, and vanilla extract.

Add ½ of the dry ingredients to the bowl with sugar/butter; mix on low speed until fully combined. Add ½ of the liquid ingredients; mix on low until fully combined. Repeat with remaining dry and liquid ingredients. Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on low speed until batter is smooth.

Divide the batter evenly into the 2 cake pans; smooth the tops of each cake with an offset spatula to ensure even baking.

Bake at 350°F for 27-30 minutes, or until a toothpick inserted into the center of each layer comes out clean.

Allow cakes to cool on a cooling rack before frosting.

Using a countertop mixer, cream together the cream cheese and butter until well combined (~2-3 minutes on medium speed).

Add vanilla extract and powdered sugar 1 cup at a time until frosting reaches desired sweetness.

Beat frosting on medium-high speed for 3-4 minutes, or until light and fluffy.

Place one layer of red velvet cake on a large plate. Spread ½ cup of frosting evenly on top of cake.

Remove the cheesecake from the freezer and place on top. Spread ½ cup of frosting on top of cheesecake layer.

Place 2nd layer of red velvet cake on top. Frost the top and sides of the cake using the remaining frosting.

{Optional} Decorate top of cake with red and white sprinkles.

Refrigerate cake until ready to serve.