In a mixing bowl, beat the cream cheese until smooth and creamy. Add sugar and mix until fluffy. Beat in the eggs one at a time, then add vanilla and sour cream. Mix just until combined.

Pour the cheesecake batter into a parchment-lined 9-inch springform pan. Bake at 325°F (165°C) for about 35–40 minutes, until set but slightly jiggly in the center. Let it cool completely, then chill in the fridge for at least 2 hours.

This step is worth it. A chilled cheesecake layer makes assembly so much easier.

In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

In another bowl, mix buttermilk, oil, egg, food coloring, vanilla, and vinegar. Slowly combine the wet ingredients with the dry ingredients until smooth. Don’t overmix — red velvet cake loves a gentle hand.

Grease and line your springform pan. Pour half of the red velvet batter into the pan. Carefully place the chilled cheesecake layer on top. Pour the remaining red velvet batter over it, smoothing gently.

Wrap the pan in foil and place it in a larger baking dish. Fill the dish with hot water halfway up the sides to create a water bath. This keeps everything moist and crack-free.

Bake at 350°F (175°C) for 55–65 minutes, until the top is set and a toothpick inserted into the cake layer comes out mostly clean.

Turn off the oven and crack the door slightly. Let the cake cool inside for 30 minutes, then remove and cool completely at room temperature. Chill for at least 4 hours, preferably overnight.

Patience here makes all the difference.