Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Using a mixer, beat the cream cheese until smooth. Incorporate the sugar, flour, salt, heavy cream, and vanilla extract, mixing thoroughly. Add the eggs one at a time, mixing on low speed after each addition. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside for 1 hour before refrigerating for at least 4 hours.

Preheat the oven to 350°F (177°C). Grease and line two 9-inch cake pans. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. In a small bowl, combine the cocoa powder, red food coloring, and vanilla extract to form a thick paste, then add it to the batter. Alternate adding the buttermilk and flour into the batter, mixing on low speed. In a separate cup, mix the baking soda and vinegar (it will bubble), then fold this mixture gently into the batter. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes. Allow the cakes to cool completely.

Beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and salt, mixing well. Add the cream cheese and beat until smooth and fluffy.

Place one layer of red velvet cake on a serving plate. Spread a thin layer of frosting over the top. Carefully place the cheesecake layer on top, then spread another thin layer of frosting over the cheesecake. Add the second red velvet cake layer on top. Cover the entire cake with frosting and decorate as desired.