Heat oven to 350 degrees F. Generously butter 3 x 7 inch round cake pans. Sprinkle with flour, and tap out the excess; line bottom with parchment, set aside.
In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined.
Add eggs, one at a time, beating well after each addition.
Add food coloring and vanilla, and beat until well combined.
Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
In a small bowl, mix baking soda and vinegar until combined.
Add to batter, and beat for 10 seconds.
Evenly divide batter between the prepared pans.
Bake until a cake tester inserted in the center of each cake comes out clean, 25-30 minutes.
Cool completely.
WHIPPED CREAM CHEESE FILLING:
In a chilled mixing bowl whip up the heavy whipping cream until using the whisk attachment. Whip until soft pillowy whipped cream is formed and no more liquid remains. Set aside.
In bowl of mixer fitted with paddle attachment, whip the cream cheese, sugar and vanilla until smooth and creamy.
Add the whipped cream to the cream cheese mixture. Fold with spatula by hand until completely blended.
ASSEMBLY:
Cut off any humps that formed on top of cake, set aside. Put a small dollop of cheesecake filling on cake board/cake plate so the cake sticks.Put on the cake first layer, pipe/spread on layer of cream cheese filling. Repeat with next cake layer.Place last layer of cake on top. Spread on layer of cheesecake filling. go around the the outside of the cake where the filling indentations are, fill those in with cheesecake filling and smoth out with spatual. Garnish as desired. Refrigerate until ready to serve.