1. Preheat the oven to 350°F and thoroughly grease a bundt pan with baking spray or butter and flour.

2. In a large bowl, beat the softened cream cheese until smooth. Add sugar and mix until creamy.

3. Add 2 eggs and 1 teaspoon vanilla extract to the cream cheese mixture and blend until smooth. Set aside.

4. In another bowl, combine the red velvet cake mix, cocoa powder, remaining eggs, vegetable oil, buttermilk, and remaining vanilla extract.

5. Mix the batter until smooth and fully combined.

6. Fold white chocolate chips into the cake batter if desired.

7. Pour half of the red velvet batter into the prepared bundt pan.

8. Carefully spoon the cheesecake filling into the center of the batter without touching the edges of the pan.

9. Cover with the remaining red velvet batter and smooth the top gently.

10. Bake for 50 to 65 minutes or until a toothpick inserted into the cake portion comes out mostly clean.

11. Allow the cake to cool in the pan for 15 to 20 minutes before inverting onto a serving plate.

12. Let the cake cool completely before preparing the glaze.

13. Beat powdered sugar, heavy cream, and additional cream cheese if desired until smooth and pourable.

14. Drizzle the glaze over the cooled bundt cake.

15. Sprinkle red velvet crumbs over the top for decoration.

16. Chill the cake for at least 1 hour before slicing for the best cheesecake texture.