Preheat oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan with non-stick baking spray.

To prepare the cheesecake filling, add the cream cheese, sugar and flour to a large mixer bowl and beat until well combined and smooth, scraping down the sides as needed.

Add the vanilla extract and mix until well combined, then add the egg and mix until well combined and smooth. Set aside.

Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium sized bowl. Set aside.

In a large mixer bowl, cream butter, oil and sugar together on medium speed until light and fluffy, for about 3-4 minutes.

Add the eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed.

Add the vanilla extract, vinegar and food color and mix until well combined.

Add half of the dry ingredients and mix just until well combined. Add the buttermilk and mix until well combined. Add the remaining dry ingredients and mix until well combined.

Add about ½ of the cake batter to the bottom of the prepared cake pan. Spread evenly, then create a well through the center of the cake batter.

Spoon the cheesecake filling into the well, keeping it in the center of the cake batter. Add more cake batter around to build up the wall that keeps the cheesecake in place.

Spoon the remaining cake batter around and over the cheesecake filling, gently spreading it until it fully covers the cheesecake filling.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 1-2 hours, then invert cake onto cooling rack to cool to room temperature. Place in the fridge to cool completely.

Beat the cream cheese and butter together until well combined and smooth.

Add the powdered sugar and mix until well combined.

Add the vanilla extract and one tablespoon of cream and mix until well combined and smooth. Add additional cream, as needed, to get a drizzling consistency.

Drizzle the icing over the cake and serve.