1. Preheat the oven to 325°F and grease a 9-inch springform pan. Line the bottom with parchment paper.

2. Beat the softened cream cheese and sugar until smooth and creamy.

3. Add the egg and vanilla to the cream cheese mixture, then mix until just combined. Set aside.

4. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

5. In a large bowl, whisk the sugar, oil, melted butter, eggs, vanilla, buttermilk, vinegar, and red gel food coloring until smooth.

6. Add the dry ingredients to the wet ingredients and mix gently until no dry flour remains.

7. Spread about half of the red velvet batter into the prepared pan.

8. Spoon half of the cheesecake filling over the batter in small dollops.

9. Add the remaining red velvet batter, then spoon the rest of the cheesecake filling over the top.

10. Use a knife or skewer to gently swirl the cheesecake filling through the red velvet batter.

11. Bake for 50 to 60 minutes, or until the edges are set and the center has a slight wobble.

12. Cool the cake in the pan until it reaches room temperature.

13. Chill for at least 4 hours before slicing.

14. Dust with powdered sugar and add red velvet crumbs before serving, if desired.