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, blend the cream cheese until smooth, then mix in the sugar and salt.

Add the eggs one at a time, blending after each addition. Mix in the sour cream, whipping cream, and vanilla until smooth.

Pour the batter into the prepared pan and place in the roasting pan. Pour hot water into the roasting pan.

Bake for 45 minutes. Cool on a wire rack for at least an hour then 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 with parchment paper.

In a medium bowl, sift together the flour and salt. In a large bowl, beat the oil and sugar together.

Add the eggs one at a time and the vanilla, and beat for an additional 2 minutes.

Combine vinegar and baking soda in a small bowl; add to the oil mixture with buttermilk and food coloring. Beat on medium-low speed.

Add dry ingredients, beat on medium-high, scraping down the sides. Divide batter between prepared pans.

Bake for 30 to 35 minutes or until a toothpick comes out with a few moist crumbs. Cool for 20 minutes.

Combine cream cheese and butter in a large bowl and beat until smooth. Add marshmallow creme and mix until smooth.

Add powdered sugar and beat until smooth and spreadable.

Place one cake layer onto a cake plate. Remove the cheesecake from the freezer and trim to size.

Place the cheesecake layer on top of the first cake layer, then top with the second cake layer.

Apply a crumb coat layer and refrigerate for 30 minutes until set. Apply the second layer of frosting.

Spread frosting evenly across the top and down the sides of the cake.