Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.

In another bowl, beat together the softened butter, vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

Pour the red velvet cake batter into the prepared springform pan and spread it evenly.

In a separate mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the sour cream and vanilla extract to the cream cheese mixture and mix until well combined.

Add the eggs, one at a time, beating well after each addition.

Pour the cheesecake filling over the red velvet cake batter in the springform pan.

Using a knife or a skewer, gently swirl the red velvet cake batter and the cheesecake filling together to create a marbled effect.

Bake in the preheated oven for 1 hour and 30 minutes, or until the center is set and the top is lightly golden.

Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.

Run a knife around the edges of the pan to loosen the cheesecake, then remove the sides of the springform pan.

Allow the cheesecake to cool completely on a wire rack before refrigerating for at least 4 hours, or overnight, to set.

Once chilled, remove the cheesecake from the refrigerator and let it sit at room temperature for about 30 minutes before serving.

Slice and serve the Christmas Red Velvet Cheesecake, garnishing with festive sprinkles or a dusting of powdered sugar, if desired.