For the Cheesecake:
20 ounces cream cheese, room temperature
3/4 cup sugar
1/2 teaspoon very finely grated lemon peel
1/2 tablespoon fresh lemon juice
1/4 teaspoon salt
2 large eggs
1/2 cup sour cream

For the Red Velvet Cake
2 1/2 cups cake flour
1 1/2 cup sugar
1 teaspoon baking soda
1 tablespoon baking cocoa
1 teaspoon salt
2 eggs
1 1/2 cup vegetable oil
1 cup buttermilk
1 ounce bottle red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Frosting
12 ounces cream cheese, room temperature
12 ounces butter, room temperature
1 1/2 teaspoon vanilla
3 cups powdered sugar

2 ounces white chocolate shaved from a bar for garnish (optional)