Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine the granulated sugar, vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar, mixing until smooth. Gently fold the dry ingredients into the wet, being careful not to overmix. Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.

While your red velvet layers are cooling, prepare the cheesecake layer. In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually mix in the granulated sugar, sour cream, eggs, and vanilla extract until just combined. This smooth mixture will be poured over one of the cooled red velvet layers in the pan. Bake this layer for 45-50 minutes at the same temperature until it appears set yet slightly jiggly in the center.

Once all layers are completely cool, gently remove the red velvet cakes from their pans. Place the cheesecake layer on a serving plate or cake stand, then carefully stack the second red velvet layer on top. Frost with a creamy buttercream frosting using unsalted butter, powdered sugar, and a splash of vanilla to finish the enchanting look.

Refrigerate the assembled cheesecake for at least 4 hours, or ideally overnight. When ready to serve, cut into pieces and present this festive delight to your guests.