In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
Add eggs, one a time, until combined.
Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.
Make whipped frosting:
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