Preheat oven to 350 degrees.

Using baking spray prep the springform pan.

Using a standing mixer, beat together all cake ingredients until smooth and combined

Set aside.

Using an electric mixer beat together the cream cheese, sugar, eggs, and flour in a medium bowl.

Continue to beat on high until the ingredients are combined and appear smooth.

Add the vanilla, mixing until blended.

Divide the red velvet cake batter in half.

Spread the first half of the batter into the bottom of the prepared pan.

Divide the cheesecake batter in half.

Dollop the first half of the cheesecake batter on top of the pumpkin cake batter. (Don't spread nor swirl the cheesecake batter, just dollop.)

Slowly add the remaining the red velvet cake batter by using spoonfuls of dollops around the cheesecake batter. Do not spread the cake batter.

Add the remaining cheesecake batter on top of the other 3 layers. Spread this batter using an offset spatula into an even layer.

Bake at 350 degrees for 50-60 minutes.

If the cheesecake appears to be browning too fast make a foil tent to cover the top for the last 20-30 minutes.

Be aware that the cheesecake will puff up in the oven.

The cake may also crack but after it is cooled it will settle.

Remove from the oven.

Transfer the cheesecake to a wire rack to cool completely.

Next move the cooled cheesecake to the refrigerator for at least 4 hours or overnight.

Using an electric mixer and mixing bowl beat the cream cheese and butter together until creamy/smooth.

With the electric mixer still on slowly add in small amounts of powdered sugar until the cream cheese / butter and powdered sugar are well mixed.

Add vanilla mixing well.

Pour in the whole milk and mix well.

Run a thin knife around the cake.

Release the ring of the springform pan.

Spread the cream cheese frosting on top of the cheesecake and frost evenly.

Sprinkle the crushed candy canes on the edge

Cover and refrigerate the cheesecake until it is ready to be served.