Preheat the oven to 325℉. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of heavy duty foil around the bottom and up the sides of the pan.

In a large bowl, use an electric mixer to blend the cream cheese until smooth and creamy, about 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides to ensure all is mixed in. Add the eggs one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla until smooth.

Pour the batter into the prepared pan and set it into the roasting pan in the pre-heated oven. Carefully pour hot water from your kettle into the roasting pan until about an inch of water is surrounding the cheesecake pan.

Bake for 45 minutes until set to the touch and not jiggly. Remove and let cool on a wire rack for at least an hour before placing in the freezer to freeze completely, for 4 to 5 hours or overnight.

Preheat the oven to 350℉. Spray two 9-inch round pans with nonstick spray and line each with parchment paper. In a medium bowl, sift the flour and salt together.

In a large bowl, combine the oil and sugar and beat with an electric mixer for 2 minutes. Add the eggs one at a time and the vanilla, beating for an additional 2 minutes.

In a small bowl, combine the vinegar and baking soda and stir to dissolve. Add the vinegar mixture, buttermilk and food coloring to the larger mixture. Beat on medium-low speed for 1 minute to blend.

Add the dry ingredients and mix on medium-high speed for 2 minutes, scraping down the sides while mixing. Divide the batter between the prepared pans and bake for 30 to 35 minutes until a toothpick comes out with a few moist crumbs.

Let the cakes cool for 20 minutes, then run a knife along the edges and invert onto a rack to cool completely.

In a large bowl, beat the cream cheese and butter with an electric mixer on medium-high speed until creamy and smooth.

Add the marshmallow creme and mix until smooth. Incorporate the powdered sugar and continue to beat until all ingredients are mixed and the frosting is smooth and spreadable.

Place one cake layer onto a cake plate. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove it. Trim the cheesecake as needed to match the cake layers and place it on the first cake layer. Add the second cake layer on top.

Apply a crumb coat layer of frosting on the cake and refrigerate for 30 minutes until set. Then apply a second layer of frosting, adding more on top and spreading it evenly across the cake and down its sides. Decorate as desired.