Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (about 3 minutes).

Add the flour and sugar; mix well. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)

Whisk the eggs and egg yolk together and add to the bowl in 2 additions, mixing fully after each addition.

Add the sour cream and vanilla. Mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)

Grease and flour (or spray with nonstick spray) 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 pan. Fill pan with about 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 overnight.

Grease and flour (2) 9” round cake pans. Line bottoms of pans with parchment paper; set aside. Preheat oven to 350°F.

Using a medium bowl, sift together the flour, baking powder, and salt. Stir until well combined; set aside.

Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium speed). Add the egg and egg whites; mix on low speed until well combined.

Add half of the flour mixture to the bowl; mix on low speed until well combined.

Add the milk, sour cream, vanilla extract and almond extract; mix on low speed until well combined. Add the remaining flour mixture; mix on low speed until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)

Divide the batter evenly into 2 bowls. Add enough red gel paste to one bowl, stirring often, until batter is bright red. Repeat using blue gel paste in other bowl.

Transfer batters into 2 prepared cake pans.

Bake at 350°F for 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cakes cool in pan for 10 minutes before turning out onto a cooling rack until completely cool.

Using a countertop mixer fitted with the paddle attachment, cream together the cream cheese and butter until fully combined.

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

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

Place the blue layer of 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 of blue layer. Spread ½ cup of frosting on top of cheesecake layer.

Finally, place red layer of cake on top. Frost the top and sides of the cake using the remaining frosting.

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

Refrigerate cake until ready to serve.