Preheat your oven to 350°F (175°C). Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper, then spray with non-stick spray.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of cocoa powder, and a pinch of salt. Set aside.

In another large bowl, beat together 1 cup of softened butter and 1 ½ cups of granulated sugar until light and fluffy. Blend in 1 cup of sour cream, ¾ cup of vegetable oil, 2 teaspoons of vanilla extract, and 2 large eggs, then add red food coloring.

Gradually add the dry mixture to the wet ingredients in two parts, alternating with 1 cup of buttermilk. Mix in 1 teaspoon of baking soda and 1 tablespoon of vinegar.

Divide the batter between the prepared pans and bake for 18-20 minutes, until a toothpick comes out clean.

For the cheesecake filling, crush 15 Oreos and set aside. Beat 2 packages of cream cheese until smooth, then mix in ¾ cup sugar, 2 tablespoons cornstarch, ½ cup sour cream, 1 teaspoon vanilla, and 2 eggs.

Fold in the crushed Oreos, then pour over the cooled cake layers.

Bake the cheesecake in a water bath at 300°F (150°C) for 90 minutes, then cool inside the oven for 1 hour before refrigerating overnight.

For the ganache, heat 1 cup of heavy cream and stir in 1 cup of dark chocolate chips until smooth.

Before serving, top the cheesecake with crumbled red velvet cake and cream cheese frosting.