Red Velvet Cheesecake
Make the Cheesecake:
Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with a round of parchment paper.
Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour, and salt until the mixture is creamy and no lumps remain, about 3 minutes.
Scrape down the sides of the bowl, add the heavy cream and vanilla, and beat to combine. Beat in the eggs one at a time, beating for about 15 seconds before adding the next.
Pour the filling into the prepared pan and spread into an even layer. Bake until the cheesecake is set and does not jiggle, about 40 to 55 minutes.
Remove from the oven and cool on a wire rack for at least 1 hour. Once cooled to room temperature, place in the freezer for at least 3 hours or overnight.Make the Red Velvet Cake:
Preheat oven to 350°F (175°C). Grease two 9-inch cake pans. Line the bottoms with parchment rounds, butter the parchment paper, and then flour the pans. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about a minute after each addition. In a separate small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat with the remaining buttermilk and flour. Add the salt, baking soda, and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes, then remove cakes from the pans and place on a cooling rack to cool completely.Make the Frosting:
Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes. Increase the speed to medium-low and add the cream cheese one piece at a time until smooth, then mix for an additional 2 minutes.