Beat the cream cheese and sugar in a medium bowl until smooth. Add the egg and vanilla and beat well. Add the flour until combined and set aside.

Combine flour, baking soda, salt and cocoa powder in a medium bowl.

In a large bowl, beat together the butter and sugar until light and fluffy, about 2-3 minutes.

Mix in the oil and then the eggs, one at a time until mixed well.

Combine the buttermilk, sour cream, vanilla and vinegar in another bowl.

Add half of the dry ingredients, mixing until the flour is incorporated. Then add half of the wet ingredients and repeat with both, without over mixing.

Add the red food coloring and mix until combined.

Pour about ⅔ of the batter into the prepared bundt pan, smoothing the top. Spoon the cheesecake filling into the center of the batter, leaving a border on each side so it doesn't touch the edges. (see picture in post). Top with the remaining cake batter and smooth the top.

Bake for 45-55 minutes. Start checking at 45 minutes with a cake tester or toothpick. Mine was done at 49 minutes.

Allow the cake to cool in the pan for 15-20 minutes and then turn it out onto a serving platter. Don't let it cool for longer as it may stick in the pan. Allow it to cool completely before glazing the bundt cake.

Beat the powdered sugar and cream cheese in a small bowl until smooth. Add the vanilla extract and 3 tablespoons of milk and mix well. For a thinner consistency add more milk by the tablespoon or for a thicker consistency, add more powdered sugar by the tablespoon.