Make the Cheesecake layer:
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Preheat oven to 325°F. Prepare a roasting pot or a larger cake pan. Line a 9 inch springform pan or a pan with removable bottom with parchment paper. Wrap the bottom of the pan with 2 layers of foil, to prevent water from getting into the pan.
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With an electric mixer, blend 2 packs cream cheese until smooth, then add 2/3 cup sugar and a pinch salt and continue mixing for 2 minutes, scraping the bottom and sides of the bowl. Add 2 eggs, one at a time blending after each addition. Mix in 1/3 cup sour cream, 1/3 cup whipping cream, and 1 tsp vanilla. Mix until smooth, then pour the batter into the prepared pan.
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Set the pan into the roasting pan. Pour the hot water around the pan with the cheesecake until it’s about 1 inch up the foil.
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Bake the cheesecake for 45 minutes or until it’s set in the center and no longer jiggly. Remove from the roasting pan and cool for about 1 hour. Then freeze the cheesecake completely, about 7 hours or overnight.
Prepare the cake:
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Preheat oven to 350°F. Line two 9-inch round baking pans with parchment paper or line with foil and spray with non stick spray.
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In a large bowl whisk the 2½ cups flour, 1½ cups sugar, 3 Tbsp cocoa powder, 1½ tsp baking soda and 1 tsp salt together. Add 2 eggs, 1½ cups oil, 1 cup buttermilk, food coloring, 2 tsp vanilla, and 2 tsp vinegar and beat together for 1 minute on medium-low speed or until well blended, scraping down the sides and bottom of the bowl throughout. Now beat on high speed for 2 minutes.
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Divide the batter evenly between two pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out with only a few moist crumbs. Remove from the oven and allow to cool for 10 minutes. Loosen the cake from the pan by running a knife around the edge of the pan. Invert the cake onto a rack and cool completely.
