Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Make the Red Velvet Cake Layers:
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing until combined and smooth.
Divide the batter evenly among the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Make the Cheesecake Filling:
Reduce the oven temperature to 325°F (160°C).
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and mix until combined.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream until smooth and creamy.
Assemble the Cake:
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