Prepare the crust by mixing chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a springform pan. Preheat your oven to 350°F (175°C) and bake for 10 minutes. Let it cool completely.

While the crust cools, in a mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, blend sugar, oil, eggs, buttermilk, vinegar, vanilla, and coloring until smooth. Fold dry ingredients into wet mixture. Divide into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

For the cheesecake layer, beat cream cheese and powdered sugar until smooth. Add eggs one at a time, mixing well. Then, mix in vanilla and sour cream until fully combined. Pour over the cooled crust and bake at 325°F (160°C) for 40-45 minutes until slightly jiggly but firm.

Once cooled, assemble the cake by placing one layer of red velvet on a platter, spreading cream cheese frosting on top, and positioning the baked cheesecake on the frosting. Add another layer of red velvet and frost the entire cake.

Garnish with berry jam and fresh fruit if desired. Slice and serve this decadent cake, enjoying the rich chocolate and cream cheese flavors.