Preheat oven to 300°F (148°C). Line a 9 inch cake pan with aluminum foil. Place cake pan into a larger cake can or casserole dish. Fill the outside cake pan or casserole dish with room temperature water, to go half way up the outside of the 9 inch pan.
Mix cream cheese, sugar and flour together until combined. Add sour cream and vanilla extract and mix to combine, scraping down the sides of the bowl when needed.
Add eggs, one at a time, and mix until combined after each one. Pour cheesecake in the prepared pan. Bake for 1 hour. Do not open the oven door at any time because the cheesecake could crack.
Turn off the oven and leave the cheesecake in the oven for 30 minutes. Crack open the door of the oven and leave the cheesecake in for another 30 minutes. This slow cooling process prevents cracks.
Place the cheesecake on a wire rack and let it cool in it's pan, until room temperature. Cover the top of the pan with plastic wrap and store the cheesecake, in it's pan, in the refrigerator until firm, 6 hours or overnight.
Red velvet cakes
Preheat oven to 350°F (176°C). Grease and line two 9 inch cake pans on the bottom with parchment paper.
In a medium bowl, combine four, sugar, baking soda, baking powder, cocoa powder and salt. Whisk to combine and then set the bowl aside.
In a large bowl, combine buttermilk, oil, vanilla, eggs, vinegar and food colouring. Mix it together, and then stir in dry ingredients until combined.
Stir in water until combined, Pour the batter evenly between the prepared pans. Bake for 22-25 minutes, or until a toothpick comes out clean.
Cream cheese frosting
Add cream cheese and butter to a bowl, and mix until smooth. Add half the powdered sugar and mix until combined.
Add vanilla extract and remaining powdered sugar, and beat until smooth.
Assembling the cake
Place a spoonful of frosting onto the cake plate. This will help keep the cake from shifting while you decorate. Use a serrated knife to cut the domes off the cakes. Place one cake layer on the cake, then cover the top with about 1 cup of frosting.
Take the cheesecake out of the pan by lifting the aluminum foil. Remove the foil and place it on top of the cake. Spread another 1 cup of frosting on top of the cheesecake, and add the last cake layer. Frost the outside of the cake, and decorate the top.
Store the cheesecake for 1 hour, covered, at room temperature. If you need to store it longer, store in the refrigerator covered for up to 3 days.
If you don't have buttermilk, you can make your own. In a measuring cup, add 1 tablespoon of lemon juice or white vinegar. Fill the measuring cup to the 1 cup line with milk, and stir.
Bake the cheesecake in a water bath to prevent cracks. it's an extra step, but so worth it!
Break up baking this cake in two days. Make the cheesecake the day before.