Preheat the oven to 350°F (175°C).

Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar, then press into the bottom of a springform pan.

In a bowl, combine flour, sugar, cocoa powder, baking soda, and salt; mix well.

In another bowl, whisk together oil, buttermilk, eggs, and vanilla extract.

Gradually blend the wet ingredients into the dry mixture until just combined.

If desired, add red food coloring to achieve the perfect shade.

Pour the batter into the prepared crust and smooth the top.

Bake for 45-50 minutes until a toothpick inserted comes out clean.

Allow the cake to cool before preparing the cheesecake layer.

For the cheesecake, beat cream cheese until smooth, then gradually add powdered sugar and lemon juice.

Spread the cheesecake filling over the cooled red velvet cake layer.

Chill in the refrigerator for 4 hours or overnight to set.

Garnish with whipped cream or a red velvet crumb before serving.