1. Preheat the oven to 350°F and thoroughly grease a 10 to 12-cup bundt pan with butter or nonstick spray.

2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.

3. In another bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, buttermilk, and red food coloring until smooth.

4. Slowly add the dry ingredients into the wet mixture and stir gently until a smooth batter forms.

5. In a separate bowl, beat the cream cheese until smooth, then mix in powdered sugar, one egg, and a small splash of vanilla extract.

6. Pour half of the red velvet batter into the prepared bundt pan.

7. Spoon the cheesecake filling into the center of the batter while keeping it away from the edges of the pan.

8. Cover the cheesecake filling with the remaining red velvet batter and smooth the top evenly.

9. Bake the cake for 55 to 65 minutes or until a toothpick inserted into the cake portion comes out mostly clean.

10. Allow the cake to cool in the pan for 15 to 20 minutes before carefully inverting it onto a serving plate.

11. Prepare the glaze by whisking softened cream cheese, heavy cream, melted white chocolate, butter, and powdered sugar until smooth.

12. Drizzle the glaze over the cooled cake and garnish with crushed red velvet crumbs before serving.