Mix 16 ounces of cream cheese with 1 cup granulated sugar and 1/4 cup all-purpose flour until smooth. Add 2 large eggs, 1 egg yolk, 1 cup sour cream, 1/2 cup heavy cream, and 1 teaspoon vanilla extract. Blend until combined and refrigerate for at least 4 hours.

Preheat the oven to 350°F. Prepare 1 box of white cake mix as per package instructions, dividing into 2 bowls. Mix cocoa powder and red food coloring in one bowl for the red layer, blue food coloring in the other bowl for the blue layer.

Grease and line two 9-inch round cake pans. Pour red batter into one and blue batter into the other. Bake for 25-30 minutes until a toothpick comes out clean.

Allow cakes to cool in their pans for 10 minutes. Run a knife around the edges, transfer to wire racks, and cool completely.

Place the red cake layer on a serving platter. Add the chilled cheesecake layer on top, followed by the blue layer.

In a bowl, combine 1 cup unsalted butter with 4 cups powdered sugar, 2-4 tablespoons milk, and a pinch of salt. Beat until fluffy. Frost the top and sides.

Use piping tips for decoration and add sprinkles or whipped cream. Chill the cake for 30 minutes before slicing.

Slice and serve the Fourth of July Cheesecake Cake, enjoying the vibrant colors!