Preheat your oven to 350°F (175°C). In a mixing bowl, combine chocolate cookie crumbs with melted butter, stir until mixed. Press into a 9-inch springform pan and bake for 10 minutes until set. Cool on wire rack.

Adjust oven back to 350°F (175°C). In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix sugar, oil, eggs, buttermilk, vinegar, vanilla extract, and food coloring. Combine both mixtures and divide into two greased 9-inch pans. Bake for 25-30 minutes until clean. Cool in pans before transferring to wire rack.

Reduce oven to 325°F (160°C). Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla extract and sour cream. Pour over cooled crust or in lined pan. Bake for 40-45 minutes, cool in oven for an hour, then chill.

Once cooled, start assembling. Place one layer of red velvet on a plate, frost with cream cheese frosting, layer cheesecake on top, then add another red velvet layer if desired. Frost entire cake.

Warm the strawberry or raspberry jam until pourable, then drizzle over the top. Optionally, sprinkle dark chocolate chips on top.

Chill for at least one hour before serving. Slice and present chilled or at room temperature.