Make the cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and flour.

Bake the cheesecake: Pour into a lined springform pan and bake until the center is just set. Cool completely, then chill until firm.

Prepare the red velvet batter: Whisk flour, cocoa powder, baking soda, and salt. In another bowl, mix sugar, eggs, buttermilk, oil, vanilla, vinegar, and red food coloring.

Combine: Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Bake the cake layers: Divide the batter between two prepared cake pans. Bake until a toothpick inserted in the center comes out clean. Cool completely.

Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then beat until creamy.

Assemble: Place one red velvet layer on a cake stand. Add the chilled cheesecake layer, followed by the second red velvet layer.

Frost: Cover the entire cake with cream cheese frosting. Apply a thin crumb coat first, chill briefly, then add the final layer of frosting.

Decorate: Finish with red velvet crumbs and white chocolate shavings.

Chill and serve: Refrigerate the finished cake until firm before slicing.