Preheat your oven to 325°F (160°C).

In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt; mix well.

In another bowl, whisk together vegetable oil, buttermilk, eggs, and vanilla extract until well blended.

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

Pour the batter into a greased springform pan, spreading it evenly.

In a separate bowl, blend cream cheese, sour cream, powdered sugar, and lemon juice until smooth.

Pour the cheesecake mixture over the red velvet batter in the springform pan.

Bake for 1 hour or until the center is set but slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove from the oven and cool to room temperature before refrigerating for at least 4 hours.

Once chilled, carefully remove the sides of the springform pan and enjoy!