Preheat oven to 350°F and dust one springform 9′′ cake pan for the red velvet cake layer.
Follow the package directions for red velvet cake batter. In the prepared cake pan, pour your batter.
Preheat the oven to 350 degrees Fahrenheit and bake for 30–32 minutes.
Allow to cool somewhat in the cake pan before removing it and leveling the top with a cake leveler. Set aside.
To make the cheesecake layer, begin by combining the following ingredients in a mixing bowl
Cream the cream cheese and sugar together in a large mixing basin with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment for 3 minutes.
One at a time, beat in the eggs until smooth.
Mix in the sour cream, flour, vanilla, and salt.
Fill a SEPARATE 9-inch springform pan with the filling, line it with parchment paper, and bake for 1 hour, or until the center is only slightly jiggly.
Allow to cool slightly before assembling on top of the red velvet cake layer in the freezer to cool completely and firm up. To obtain equal layers, use a cake leveler once more if necessary.
NOTE: If you want to bake both together, bake the cake first in the springform pan, then add the cheesecake layer on top and bake until the cheesecake layer is somewhat jiggly- then place in freezer until totally chilled and hard.
Whip the cream cheese frosting as follows:
