This beautiful special occasion cake features two layers of red velvet cake with a creamy cheesecake layer in the middle, all covered with a luscious cream cheese frosting. It's a show-stopping dessert that will impress your guests and satisfy your sweet tooth.

#### Ingredients:

##### Graham Cracker Crust:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

##### Cheesecake Layer:

- 24 oz cream cheese, softened

- 1 1/4 cups granulated sugar

- 3 tablespoons all-purpose flour

- 1 teaspoon vanilla extract

- 4 large eggs

- 1/2 cup sour cream

##### Red Velvet Cake:

- 2 cups all-purpose flour

- 2 tablespoons unsweetened cocoa powder

- 1 teaspoon baking soda

- 1 teaspoon baking powder

- 1 teaspoon salt

- 1 1/2 cups granulated sugar

- 1 cup vegetable oil

- 2 large eggs

- 1 teaspoon vanilla extract

- 1 cup buttermilk

- 1 tablespoon red food coloring

##### Cream Cheese Frosting:

- 16 oz cream cheese, softened

- 1/2 cup unsalted butter, softened

- 4 cups powdered sugar

- 1 teaspoon vanilla extract

#### Instructions:

##### Prepare the Cheesecake Layer:

1. **Preheat Oven**: Preheat your oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.

2. **Make the Crust**: In a small bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture into the bottom and up the sides of the prepared pan.

3. **Make the Cheesecake Batter**: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the remaining 1 1/4 cups of sugar and the flour, mixing until well combined. Stir in the vanilla extract. Add eggs, one at a time, mixing well after each addition. Stir in sour cream.

4. **Create Marble Effect**: Remove 1 cup of the cheesecake batter and place it in a separate bowl. Mix in the cocoa powder and red food coloring until well blended. Pour the plain cheesecake batter over the crust in the pan. Carefully spoon the red velvet cheesecake batter over the plain batter and use a knife to swirl the two together for a marbled effect.

5. **Bake**: Bake in the preheated oven for 55-60 minutes, or until the center is almost set. Allow to cool completely before removing from the pan. Chill in the refrigerator.

##### Prepare the Red Velvet Cake:

1. **Preheat Oven**: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

2. **Dry Ingredients**: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

3. **Wet Ingredients**: In a large bowl, beat the sugar and oil together. Add eggs, one at a time, then add the vanilla extract. Mix in the buttermilk and red food coloring.

4. **Combine**: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. **Bake**: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

##### Assemble the Cake:

1. **Cream Cheese Frosting**: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, beating until fluffy. Stir in the vanilla extract.

2. **Layer the Cake**: Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting on top. Carefully place the chilled cheesecake layer on top of the frosting. Spread another thin layer of frosting on top of the cheesecake layer, then place the second red velvet cake layer on top.

3. **Frost the Cake**: Frost the entire cake with the cream