Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, combine the red velvet cake mix, all-purpose flour, granulated sugar, cocoa powder, vegetable oil, water, eggs, and 1 teaspoon vanilla extract. Mix until the batter is smooth.

Divide the batter evenly into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

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

While the cakes cool, prepare the cheesecake layer. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and 1 teaspoon vanilla extract, mixing until well combined.

Once it’s creamy and smooth, set aside.

In another bowl, whip the heavy cream with 2 teaspoons vanilla extract and 1 cup powdered sugar until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until thoroughly mixed.

When the cakes are completely cool, place one layer on a serving plate. Spread half of the cheesecake mixture on top of the first cake layer.

Place the second cake layer on top and repeat with the remaining cheesecake mixture.

Top the entire cake with extra whipped cream if desired and decorate with sprinkles or any toppings of your choice.

Chill the cake for at least 2 hours before serving to allow the layers to set.