Preheat your oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs with melted butter until well-coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool completely.

In a large bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt. In another bowl, whisk together granulated sugar, vegetable oil, eggs, buttermilk, vinegar, vanilla extract, and red gel food coloring. Gently fold the wet mixture into the dry ingredients.

Grease two 9-inch round cake pans with cooking spray and evenly distribute the red velvet batter. Bake for 25-30 minutes, or until a toothpick comes out clean. Allow the layers to cool in the pans for about 10 minutes before transferring to wire racks.

Reduce the oven temperature to 325°F (160°C). Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla extract. Pour cheesecake batter over cooled cookie crust and bake for 40-45 minutes.

Once the cake and cheesecake layers are completely cool, place one red velvet layer on a serving plate. Spread cream cheese frosting on top, then add the cheesecake layer. Place the second red velvet layer on top and frost the whole cake with remaining frosting.

Warm the strawberry or raspberry jam with a splash of water and lemon juice until smooth. Drizzle over the cake, allowing it to cascade down the sides. Garnish with additional frosting, cookie crumbs, or chocolate chips.