Preheat your oven to 350°F (175°C). Mix the cookie crumbs with melted butter until it resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow it to cool completely.

Grease and line two 9-inch round cake pans. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, blend sugar, vegetable oil, eggs, buttermilk, white vinegar, vanilla extract, and red gel food coloring until smooth. Gradually mix the wet ingredients into the dry ingredients, avoiding overmixing.

Divide the batter between the two pans and bake for about 25 to 30 minutes, checking center with a toothpick.

While the cake layers cool, beat together softened cream cheese and sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream or heavy cream.

Pour this cheesecake mixture over the cooled cookie crust in the springform pan and bake at 325°F (160°C) for about 40 to 45 minutes, until set but with a slight jiggle in the center. Allow to cool fully before chilling in the refrigerator.

Once everything has cooled, place one red velvet cake layer on a serving plate and spread a thin layer of cream cheese frosting on top.

Gently place the chilled cheesecake layer on top, frost lightly, and then add the second red velvet cake layer. Use the remaining frosting to cover the entire cake, smoothing the sides and top.

For the glaze, warm the fruit jam with water and lemon juice over low heat until pourable. Cool slightly before drizzling over the top of the cake, letting it cascade down the sides.

Decorate with piped frosting, red velvet cake crumbs, and dark chocolate chips as desired.