Preheat your oven to 350°F (175°C). In a mixing bowl, combine chocolate cookie crumbs and melted unsalted butter until well blended. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then allow it to cool completely while you prepare the cake layers.

In a large bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. In a separate bowl, combine the wet ingredients, including granulated sugar, vegetable oil, eggs, buttermilk, red gel food coloring, and vanilla extract. Introduce the wet mixture into the dry mixture, stirring until just combined, then distribute the batter evenly between two prepared 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

Reduce the oven temperature to 325°F (160°C). In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy. Add eggs one by one, mixing well after each addition, followed by the vanilla extract and sour cream. Pour this luscious cheesecake mixture over the cooled crust and smooth the top. Bake for 40-45 minutes, watching for a slight jiggle in the center when complete. Cool, then refrigerate until set.

Once all layers are cooled, place one red velvet cake layer on a serving platter. Carefully spread a thick layer of cheesecake over the first cake layer. Gently place the second red velvet cake layer on top of the cheesecake.

Prepare cream cheese frosting by beating together softened cream cheese, butter, powdered sugar, and vanilla until smooth. Frost the top and sides of your assembled cake with this silky cream cheese frosting. Drizzle the red berry glaze made from strawberry or raspberry jam over the top.

Consider decorating your Red Velvet Cheesecake Layer Cake with fresh berries and chocolate chips for a colorful visual appeal.