Preheat your oven to 350F (175C). Grease a 9-inch springform cake pan with butter and dust it with flour.

Prepare the red velvet cake batter according to the directions on the box. Pour into the prepared cake pan and bake for 30 to 32 minutes or until a toothpick comes out clean.

Allow the cake to cool slightly in the pan, then remove it. Level the top with a cake leveler.

In a large bowl, beat the softened cream cheese and sugar until fluffy (about 3 minutes).

Add the eggs one at a time, mixing well after each addition. Add sour cream, flour, vanilla extract, and kosher salt, mixing until combined.

Pour the cheesecake filling into a separate 9-inch springform pan lined with parchment paper. Bake for about 1 hour until slightly jiggly in the center.

Let the cheesecake cool slightly, then transfer it to the freezer to cool completely before assembling.

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whisk by hand until soft peaks form, being careful not to overwhisk.

Place the cheesecake layer on top of the red velvet cake layer.

Spread the whipped cream over the cheesecake layer.

Use a decorator's pastry tip to create dollops around the edge of the cake.

Garnish with red velvet cake crumbs.