1. Prepare the Red Velvet Cake

To start making your Red Velvet Cheesecake Drip Cake, preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

1. In a large bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking soda, baking powder, salt, and cocoa powder.

2. In a separate bowl, whisk together the wet ingredients: vegetable oil, eggs, vanilla extract, red food coloring, buttermilk, and white vinegar.

3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in a dense cake.

4. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.

5. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.

2. Make the Cheesecake Layer

1. Preheat your oven to 325°F (160°C). Grease a 9-inch round springform pan.

2. In a mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy.

3. Add the powdered sugar and vanilla extract, continuing to beat until everything is well-combined.

4. Beat in the egg until the mixture is smooth and well-blended.

5. Pour the cheesecake mixture into the prepared springform pan, smoothing the top.

6. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.

7. Turn off the oven and let the cheesecake cool in the oven for 1 hour, then transfer it to the fridge to chill for at least 4 hours, or overnight.

3. Make the Cream Cheese Frosting

1. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.

2. Gradually add the powdered sugar and vanilla extract, continuing to beat until light and fluffy.

3. Set the frosting aside to be used later in the assembly process.

4. Assemble the Cake

1. Once the cakes have cooled completely and the cheesecake is chilled, you can begin assembling the cake.

2. Place the first layer of red velvet cake on a serving plate or cake stand. Spread a layer of cream cheese frosting evenly over the top.

3. Carefully place the chilled cheesecake layer on top of the frosting.

4. Place the second layer of red velvet cake on top and frost the entire cake with the remaining cream cheese frosting.

5. Add the Chocolate Drip

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

2. Pour the hot cream over the semi-sweet chocolate chips in a separate bowl. Let it sit for a few minutes, then stir until the ganache is smooth and glossy.

3. Allow the ganache to cool slightly before transferring it to a piping bag or squeeze bottle.

4. Drizzle the ganache over the edges of the cake, letting it drip down the sides. You can also use the ganache to create swirls or patterns on top of the cake.

6. Decorate (Optional)

1. Add your choice of decoration, such as sprinkles, fresh berries, or chocolate shavings, to give the cake an extra touch of elegance and flair.

7. Serve & Enjoy

Once decorated, slice and serve your Red Velvet Cheesecake Drip Cake at your next celebration, and enjoy the reactions as everyone marvels at both its beauty and flavor!