1. Make the Cheesecake Layer

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.

2. In a large bowl, beat cream cheese and sugar until smooth.

3. Add eggs one at a time, beating well after each.

4. Mix in sour cream, vanilla, orange zest, and juice.

5. Pour into the springform pan and smooth the top.

6. Bake for 45–50 minutes until the center is set but slightly jiggles.

7. Cool completely, then refrigerate for at least 4 hours or overnight.

2. Prepare the Orange Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a bowl, whisk flour, baking powder, baking soda, and salt.

3. In another bowl, cream butter and sugar until light and fluffy.

4. Beat in eggs one at a time, then add vanilla and orange zest.

5. Alternate adding dry ingredients with orange juice and buttermilk, starting and ending with dry. Mix until combined.

6. Add food coloring if desired.

7. Divide batter evenly into pans.

8. Bake for 25–30 minutes or until a toothpick comes out clean.

9. Let cool 10 minutes in pans, then transfer to wire racks.

3. Make the Orange Cream Frosting

1. Beat butter until creamy.

2. Gradually add powdered sugar, alternating with cream, juice, and vanilla.

3. Mix in orange zest and food coloring.

4. Beat until light and fluffy, about 2–3 minutes.

4. Assemble the Cake

1. Place one orange cake layer on a serving plate.

2. Spread a thin layer of frosting.

3. Carefully place the cheesecake layer on top.

4. Spread another thin layer of frosting.

5. Top with the second orange cake layer.

6. Frost the top and sides with remaining frosting.

5. Garnish and Serve

• Decorate with orange slices or zest.

• Add whipped cream if desired.

• Chill the cake for 1 hour before slicing for clean cuts.