Preheat the oven to 350°F (175°C). Grease and flour a springform pan.

In a bowl, combine the flour, sugar, baking soda, cocoa powder, and salt.

In another bowl, whisk together the oil, buttermilk, eggs, food coloring, and vanilla extract.

Gradually add the wet ingredients to the dry mixture, stirring gently until just combined.

Pour the batter into the prepared springform pan and smooth the top.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean.

While the cake layer cools, prepare the cheesecake filling by beating the cream cheese until smooth.

Add in the sour cream, powdered sugar, and lemon juice, and mix until well combined.

Carefully pour the cheesecake filling over the cooled cake layer in the springform pan.

Bake for an additional 50-60 minutes, until the edges are set but the center jiggles slightly.

Turn off the oven and crack the oven door, allowing the cheesecake to cool inside for an hour.

Remove from the oven, allow to cool completely at room temperature, then refrigerate for at least four hours.

Whip the cream and pipe or spread it on top before serving.