Step 1: Make the Crust

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
3. Press the mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a glass to compact it firmly.
4. Bake the crust for 10 minutes, then set aside to cool completely.

Step 2: Prepare the Red Velvet Layer

1. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring.
3. In a separate bowl, sift together the cocoa powder, flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined.
5. Stir in the vinegar. Spread the batter evenly over the cooled crust.

Step 3: Prepare the Cheesecake Layer

1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing on low speed to avoid incorporating too much air.
3. Mix in the melted white chocolate, vanilla extract, and heavy cream until fully combined.
4. Carefully pour the cheesecake mixture over the red velvet layer, using a spatula to spread it evenly.

Step 4: Bake the Cheesecake

1. Place the springform pan on a baking sheet and bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
2. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
3. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or overnight.

Step 5: Add the Topping

1. To make the ganache, heat the heavy cream in a small saucepan until just simmering. Pour over the melted white chocolate and whisk until smooth.
2. Spread the ganache evenly over the chilled cheesecake. Garnish with whipped cream and red velvet crumbs.