Creating this cake is a labor of love, much like hand-kneading dough with Nonna Rosa. Each step is essential in building the layers that make this dessert a standout.

1. Preheat your oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
5. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes cool, prepare the cheesecake layer. Beat the cream cheese and sugar until smooth, then add eggs and vanilla, mixing well.
7. Pour the cheesecake batter into a greased 9-inch springform pan. Bake at 325°F for 45-50 minutes, or until the center is set.
8. Once all layers have cooled, assemble the cake by placing one red velvet layer on a serving plate, topping it with the cheesecake, and finishing with the second red velvet layer.

Remember, patience is key. Allow each layer to cool completely before assembling to ensure the cake holds its structure beautifully.