Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by coating it with non-stick spray and lining the base with parchment paper. In a mixing bowl, combine the cream cheese, sugar, flour, and a pinch of salt. Beat on medium-low speed using an electric mixer until smooth and creamy, about 3 minutes, ensuring no lumps remain. Scrape down the bowl’s sides as needed. Add the heavy cream and vanilla extract, mixing until incorporated. Beat in the eggs one at a time, mixing for about 15 seconds after each addition. Stir gently by hand to ensure everything is evenly mixed. Pour the cheesecake batter into the prepared pan, spreading it evenly. Bake for 40 to 55 minutes, or until the cheesecake is set and slightly firm. Let it cool on a wire rack for at least an hour before transferring it to the freezer to chill for a minimum of 3 hours or overnight.

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment rounds, then butter and flour the pans. In a large bowl, cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the cocoa powder, red food coloring, and vanilla extract to create a thick paste. Add this mixture to the batter, beating until fully incorporated and scraping down the bowl as needed. Lower the mixer speed and alternate adding the buttermilk and flour in two additions each, beginning and ending with flour. Mix until smooth. Add salt, baking soda, and vinegar, then increase to high speed and beat until the batter is fully combined and smooth. Divide the batter evenly between the two prepared pans and bake for 30 minutes, or until a knife or skewer inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

In a large mixing bowl, beat the softened butter, powdered sugar, vanilla extract, and a pinch of salt on low speed until smooth. Continue mixing for an additional 2 minutes, scraping the bowl as necessary. Gradually add the chilled cream cheese, one piece at a time, mixing on medium-low speed until the frosting is smooth and creamy, then beat for 2 more minutes.

If needed, level the tops of the cooled cake layers. Place one cake layer on your serving plate. Remove the cheesecake from the freezer and release it from the springform pan. Gently slide a knife between the bottom of the cheesecake and the parchment to detach it. If the cheesecake is wider than the cake layers, carefully trim the edges to match. Place the cheesecake layer on top of the first cake layer, then set the second cake layer, upside-down, on top of the cheesecake. Apply a thin crumb coat of frosting over the entire cake and refrigerate for 30 minutes to set. Once chilled, generously frost the cake and decorate as desired. Store in the refrigerator and allow the cake to sit at room temperature for 20 minutes before serving. Store leftovers in the fridge for up to 5 days.