Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the exterior of the pan in double layers of heavy-duty aluminum foil to waterproof it.

Prepare the cheesecake batter: Beat 24 oz cream cheese and 3/4 cup sugar until smooth. Incorporate eggs one at a time, followed by sour cream, heavy cream, and 1 tsp vanilla. Pour into the prepared springform pan.

Place the springform pan into a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 50-60 minutes until edges are set but the center remains slightly jiggly.

Cool the cheesecake to room temperature, then refrigerate for at least 6 hours or overnight to set completely.

Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.

Prepare the red velvet cake: Sift together flour, 1 1/2 cups sugar, baking soda, salt, and cocoa powder. In a separate bowl, whisk oil, buttermilk, 2 eggs, red food coloring, vinegar, and 1 tsp vanilla.

Gradually combine wet and dry ingredients until just smooth. Divide batter evenly between the two cake pans. Bake for 30-35 minutes until a tester comes out clean. Cool completely on wire racks.

Prepare the frosting: Beat 16 oz cream cheese and butter until fluffy. Gradually add powdered sugar and 1 tbsp vanilla, beating until stiff and smooth.

Assemble the cake: Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting. Carefully remove the chilled cheesecake from its pan and place it directly on top of the cake layer. Top with the second red velvet cake layer.

Frost the top and sides of the entire cake with the remaining cream cheese frosting. Press white chocolate shavings into the sides and decorate the top edge as desired. Chill for 1 hour before slicing.