Preheat the oven to 350 degrees. Spray a 10 c capacity bundt pan with cooking spray containing flour. Set aside.

In a medium sized bowl, using an electric mixer, beat the cream cheese, powdered sugar, egg, vanilla and sour cream until smooth and creamy. Set aside.

In a large bowl, whisk together the melted butter and sugar.

Add in the oil and 1 egg. Whisk well. Add in the remaining egg and the vanilla (you may want to switch to an electric hand mixer at this point).

In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

Start alternating adding the flour and the buttermilk, beginning and ending with the flour until all the cake ingredients are incorporated (add in the vinegar to the buttermilk in one of the additions).

Once the batter is fully mixed, start adding red food coloring until desired color is reached, about ½-¾ tsp is sufficient.

Spoon about ½ of the cake batter into the bundt pan.

Carefully spoon the cheesecake layer into the center of the cake batter, trying to keep it away from the outer edges.

Spoon the remaining batter over the top of the cheesecake layer and take a butter knife and give a few swirls through the batter to distribute the cheesecake.

It only takes a few passes, so don’t overdo it and completely mix the cheesecake into the batter.

Place the cake in the oven and bake for 35-40 minutes, or until a knife comes out cleanly.

Remove from the oven and let rest in the bundt pan for 10-15 minutes before turning the cake out onto a cooling rack to come to room temperature.

To make the sugared cranberries, combine ¼ c water and ¼ c sugar and bring to a boil in a microwave safe cup/bowl. Stir to dissolve the sugar.

Once the simple syrup has cooled, add in the cranberries and stir to coat with the syrup for about 5 minutes (you don’t need to stir that entire time, just let them soak).

Remove the berries and lay them on a paper towel for about 20 minutes before rolling in extra sugar to coat the outside of the cranberries.

To make the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy, about 1-2 minutes.

Add in the powdered sugar and vanilla and continue to beat until you have a smooth frosting.

Place the frosting into 3 piping bags (tips used #2D, 9FT, 336) and create swirls and dots over the crown of the cake as desired.

Decorate with the sugared cranberries, gold beads and rosemary sprigs as desired.