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Preparing the Red Velvet Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
Combine Wet Ingredients: In a large bowl, mix the vegetable oil, buttermilk, egg, red food coloring, white vinegar, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.
Bake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Preparing the Cheesecake:
Preheat Oven: Preheat your oven to 325°F (160°C).
Beat Cream Cheese: In a large bowl, beat the cream cheese and sugar together until smooth.
Add Eggs: Add the eggs one at a time, beating well after each addition.
Mix in Sour Cream and Heavy Cream: Add the sour cream and heavy cream, mixing until well combined.
Add Vanilla: Stir in the vanilla extract.
Prepare Water Bath: Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in. Pour the cheesecake batter into the pan.
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