1. Preheat oven to 325°F (163°C) and prepare a springform pan with parchment paper and light greasing.

2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. In another bowl, mix sugar, oil, eggs, buttermilk, vanilla, vinegar, and red food coloring until smooth.

4. Gradually combine dry ingredients into wet ingredients and mix until just incorporated.

5. In a separate bowl, beat cream cheese until smooth, then add powdered sugar.

6. Mix in eggs one at a time, then add sour cream, heavy cream, and vanilla until creamy.

7. Pour half of the red velvet batter into the pan and spread evenly.

8. Add a layer of cheesecake mixture on top.

9. Pour remaining red velvet batter, then top with remaining cheesecake mixture.

10. Use a knife to gently swirl the layers to create a marbled effect.

11. Place the pan in a water bath and bake for 60–75 minutes until center is slightly jiggly.

12. Turn off oven, crack the door, and let cake cool inside for 1 hour.

13. Refrigerate for at least 4 hours or overnight before serving.

14. Slice with a warm knife for clean edges and serve.