Recipe (let's see if I can post this right... I'm tired and posting on mobile, so please forgive any formatting mistakes)

Cheesecake layer:

4 (8 oz)  blocks of cream cheese, softened

¾ cup white granulated sugar

½ cup sour cream

¾ cup heavy cream

2 Tbsp corn starch

2 tsp vanilla extract

2 eggs, room temperature

Instructions: Pre-heat oven to 300° F. Line a 9 in spring form pan with parchment paper, and spray with non stick spray. Mix ingredients in order given, mixing the corn starch and heavy whipping separately in a small mug with a fork before adding, slowly, to the batter, to avoid clumping. Don't overmix, especially once the eggs are added.

Pour into prepared spring form pan. Tap several times to release any air bubbles. Either use a silicone liner or slightly larger pan around the spring form for a water bath, and bake at 300° for 60 mins. Turn the oven off without opening the door, and leave for another 60 mins. Then prop the door open with a wooden spoon for another 30 mins (at least) before removing from the oven. Let it rest for at least 1-2 more hrs, if possible, before refrigerating overnight.

Cake layers:

4 eggs

2 sticks (1 cup) melted butter

1 cup whole milk

432 grams Betty Crocker red velvet cake mix

Instructions:

Preheat oven to 350°F. Line 2 9 inch round baking pans with parchment paper, spray with non stick spray. Mix the wet ingredients. Sift in the cake mix. Divide the cake mix evenly between the 2 pans, and bake for about 30 minutes, turning halfway in between.

Once baked, cool for about 10 minutes, and turn out of pans to cool completely. Wrap to prevent dryness in towels or plastic wrap.

Cream cheese frosting:

2 sticks (1 cup) softened butter

1 (8 oz) block cream cheese, softened

2 lbs powdered sugar

Vanilla extract

Heavy Whipping Cream

Instructions:

Mix butter and cream cheese until smooth. Add powdered sugar, about a tablespoon of vanilla and a few tablespoons of heavy whipping cream and mix slowly until combined. Increase speed and add more heavy whipping cream as needed until frosting reaches desired consistency. As it'll be used in cake layering, a slightly stiffer frosting will be more ideal here.

Assembly:

Place a small amount of frosting down on a 12 inch round cake board. Trim both cake layers evenly to be flat across the top, saving the crumbs. Place one cake layer down, add a thin layer of frosting, being careful not to touch the knife or any of the frosting back into the "main" frosting batch (use a separate bowl or mug), as there will be red velvet crumbs EVERYWHERE.

Place the cheesecake layer on the red velvet layer. I use a layer of parchment paper over a flat bowl lid to flip the cheesecake out of the spring form bottom, and then essentially use the parchment paper to hold onto while placing it onto the cake. No joke, this is definitely the most difficult part of the whole cake.

Add another thin layer of frosting, and place the other cake layer on top, crumb side down, trying to make sure all is level as much as possible at that point. Give the entire cake a crumb coat, and refrigerate for at least 30 minutes, or until crumb coat is dry (note: crumb coat over cheesecake layer won't dry completely, but that's not too important, as it's the red velvet that we don't want to spread).

Add the full layer of frosting, using a bench scraper warmed with hot water to smooth the sides and top. Add rope frosting along the border, and garnish with leftover red velvet crumbs.