• For the Cheesecake Layer:
• 24 oz (680g) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 1 teaspoon vanilla extract

For the Red Velvet Cake Layers:

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1¼ cups buttermilk (or 1¼ cups milk + 1 tablespoon lemon juice)
• 1¼ cups vegetable oil
• 2 tablespoons natural red food coloring or beetroot powder
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar

For the Cream Cheese Frosting:

• 16 oz (450g) cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• Pinch of salt