Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing and lining them with parchment paper.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, mix together the granulated sugar, vegetable oil, buttermilk, eggs, vanilla extract, red food coloring, and white vinegar using an electric mixer.

Gently add the dry ingredient mixture into the bowl with the wet ingredients and combine until just mixed.

Divide the cake batter evenly between your prepared pans and bake for 25-30 minutes.

Remove the pans from the oven and allow the layers to cool for about 10 minutes before transferring them onto a wire rack.

In a mixing bowl, beat together the cream cheese, granulated sugar, sour cream, eggs, and vanilla extract until smooth.

Pour the cheesecake filling into a greased 9-inch springform pan and bake at 325°F (160°C) for about 50-60 minutes.

After baking, leave the cheesecake inside the oven with the door ajar for about 1 hour to cool.

Assemble the cake by layering the red velvet and cheesecake, then refrigerate for at least 4 hours, or overnight.

Make the frosting by creaming together the butter, powdered sugar, and vanilla extract until fluffy.

Once chilled, frost the cheesecake and serve cold, garnished with fresh berries or festive sprinkles.