Preheat the oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs with melted unsalted butter until well mixed. Press this mixture firmly into the bottom of a springform pan, and bake for 10 minutes until set. Let cool completely.

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, mix granulated sugar, vegetable oil, eggs, buttermilk, apple cider vinegar, vanilla extract, and red gel food coloring until well combined. Gradually fold the dry ingredients into the wet mixture.

Divide the prepared cake batter equally between two greased 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

While the cake layers cool, beat the cream cheese until smooth. Gradually add the powdered sugar, followed by eggs one at a time. Fold in sour cream and vanilla extract. Pour this mixture over the cooled crust and bake at 325°F (160°C) for 40-45 minutes.

Once the cheesecake has cooled and set, layer your cake starting with one red velvet layer, adding cream cheese frosting, then the cheesecake layer, followed by the second red velvet layer. Frost the entirety of the cake.

Combine jam, water, and lemon juice in a small saucepan over low heat until warm and pourable. Stir to achieve a smooth consistency and pour over the top of the assembled cake.