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 and creamy, for 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl. 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.

Set the pan into the roasting pan in the pre-heated oven. Pour hot water from your kettle into the roasting pan to create a water bath, ensuring about an inch of water comes up the foil along the sides of the cheesecake pan.

Bake the cheesecake for 45 minutes until set to the touch. Remove it from the roasting pan and let cool on a wire rack for at least an hour. Freeze the cheesecake 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 together the flour and salt.

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

In a small bowl, combine vinegar and baking soda. Add the mixture to the large bowl along with buttermilk and food coloring. Beat on medium-low speed for 1 minute, then add the dry ingredients and mix on medium-high for 2 more minutes, scraping down the sides.

Divide the batter between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick comes out with a few moist crumbs. Let cool for 20 minutes, then invert onto a rack to cool completely.

In a large bowl, combine cream cheese and butter, beating until creamy and smooth. Mix in the marshmallow creme until smooth. Add powdered sugar and continue to beat until well mixed and smooth.

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 as needed and place on top of the first cake layer.

Top with the second cake layer and apply a crumb coat of frosting. Refrigerate for 30 minutes to set. Then apply a second layer of frosting and decorate as desired.