Step 1: Bake the pink velvet base
Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan. In a bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla. In another bowl, whisk flour, baking soda, salt, and cocoa. Add dry ingredients to the wet in batches, alternating with buttermilk. Stir in a few drops of pink food coloring until you reach that perfect blush tone. Spread the batter into the pan and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.

Step 2: Make the raspberry cheesecake layer
Lower oven temp to 325°F (165°C). In a large bowl, beat cream cheese until smooth. Add sugar and beat until creamy. Mix in sour cream, eggs, vanilla, and raspberry jam until silky. Add pink food coloring if desired. Pour the cheesecake mixture over the cooled cake base in the same pan. Tap gently to remove air bubbles.

Step 3: Bake and chill
Bake for 40–45 minutes until the edges are set but the center jiggles slightly. Cool completely at room temp, then chill for at least 4 hours (overnight = better texture).

Step 4: Finish with raspberry cream
Whip the heavy cream with powdered sugar and raspberry jam until soft peaks form. Spread or pipe over the chilled cheesecake. Top with white chocolate curls, fresh raspberries, or whatever makes you feel fancy.