Mix all dry ingredients together in a very large bowl.

Add the rest of the ingredients and beat on a low speed for 2 minutes.

Bake at 350 for 45-50 minutes.

Preheat oven to 325 degrees.

Set water to boil.

Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.

Gradually add sugar, beating until fluffy.

Beat in vanilla extract and salt.

Beat in eggs, one at a time, scraping down side of bowl after each addition.

Beat in sour cream.

Cut parchment paper in a circle and line the bottom of the cheesecake pan.

Wrap bottom half of pan in foil – Do this TIGHT – no one wants water in their cheesecake!

Pour in filling.

Place in a roasting pan.

Pour in boiling water to come halfway up side of springform.

Bake until just set in center, about 45 minutes.

Remove pan from water; let cool 20 minutes.

Run a paring knife around edge; let cool completely.

Remove outer ring of cheesecake pan, but leave metal bottom.

Wrap in plastic wrap and freeze.

Whip pastry pride.

Add blue and red food coloring until desired color is achieved.

Place one layer of cake on cake stand.

Frost top with a thin layer of frosting.

Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper.

Place cheesecake layer on top of the cake.

Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting. Refrigerate until ready to serve.