Red Velvet Cheesecake Cake

Ingredients
For the Cheesecake Layer:

16 oz cream cheese (softened)
½ cup granulated sugar
2 large eggs
⅓ cup sour cream
1 tsp vanilla extract
For the Red Velvet Cake:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tsp baking soda
1 tsp salt
2 tsp unsweetened cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk
2 large eggs
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
For the Cream Cheese Frosting:

16 oz cream cheese (softened)
1 cup unsalted butter (softened)
4 cups powdered sugar
2 tsp vanilla extract
For Decoration (Optional):

Red velvet cake crumbs
White chocolate shavings
Instructions
Make the Cheesecake Layer:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Beat the cream cheese and sugar together in a bowl until smooth. Add the eggs one at a time, mixing until combined.
Mix in the sour cream and vanilla extract until smooth.
Pour the batter into the prepared pan and bake for 40-45 minutes, or until the center is set.
Cool completely, then transfer to the freezer for at least 2 hours.
Make the Red Velvet Cake Layers: