-
Make the cheesecake layers: Preheat oven to 300 F. Line bottom and sides of 2 disposable pans with aluminum foil, allowing 2 to 3 inches to extend over the sides; lightly grease the foil.
-
Microwave the white chocolate morsels in a bowl according to package directions; cool 10 minutes.
-
Beat the cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until the yellow disappears after each addition. Stir in the vanilla and peppermint extracts. Pour into prepared pans.
-
Bake at 300 F for 30 to 35 minutes or until almost set. Turn the oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 ½ hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.
-
Make the Red Velvet Layers: Preheat oven to 350 F. Beat the butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add the sugar, beating until light and fluffy. Add the eggs, 1 at a time, beating until just blended after each addition.
-
Stir together the flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla and food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.
-
Bake at 350 F for 20 to 24 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).
-
Make the frosting: Whisk together the chocolate and ½ cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes. Beat butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add the powdered sugar, peppermint and salt, beating on low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.
-
Assemble the cake: Place 1 layer Red Velvet on serving platter. Top with 1 layer Cheesecake layer. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread the top and sides of the cake with White Chocolate Frosting.
-
Make the Candy Curls: Place candy melts in separate bowls. Microwave in 30 second increments, stirring until melted. Spoon each color, alternating, into a mini loaf pan lined with plastic wrap. Using a knife, swirl together. Let stand until firm. Remove from pan. Drag a vegetable peeler across narrow side of candy block to form curls. Decorate top of cake with curls.