To make the cake, preheat oven to 350°F. Line the bottom and the sides of a 10" round cake pan with parchment paper. Mix together flour and baking soda. In separate bowl, cream together shortening, sugar and egg. In another bowl, make a paste of the cocoa and colouring and add to the shortening mixture. Add salt, vanilla and vinegar. Add buttermilk alternately with the flour mixture, beginning and ending with flour. Pour batter into the cake pan and bake for 20-25 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool completely. Freeze for 30 minutes or until firm.

To make the crust, preheat the oven to 350˚F. Butter a 10-inch springform pan and place on a baking sheet. Combine the chocolate cookie crumbs, melted margarine and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan. Next, make the ganache. Bring the cream to a simmer in a medium saucepan. Place the chocolate in a medium bowl. Once the cream reaches a simmer, pour over the chocolate and stir with spatula until smooth. Pour 1 cup over the crust. Freeze until firm, about 30 minutes. Keep the remaining ganache at room temperature for later use.
Preheat the oven to 350˚F and position a rack in the middle of the oven.

To make the filling, beat cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition. Pour over cold ganache. Place the springform pan on a rimmed baking sheet. Bake until the top is lightly browned, puffed and cracked at the edges, about 1 hour. Let cool on wire rack for 30 minutes. Finish cooling in refrigerator at least 3 hours, until completely chilled and set.

Next, make the cream cheese frosting. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the icing sugar.
In a separate bowl, whip room temperature ganache to create a fluffy texture perfect for piping. Finally, assemble the cake.

Carefully remove the springform and transfer cake to a serving platter. To help layers stick together, spread a thin layer of ganache on top of the cheesecake before placing the red velvet cake on top. Spread another thin layer of ganache on top of cake. Frost sides of red velvet cake with cream cheese frosting. Pipe rosettes and thin lines of cream cheese on top. Drizzle remaining ganache over the sides of the cake.