Preheat your oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.

In a bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.

In another bowl, mix sugar and vegetable oil until smooth. Add eggs one at a time, then stir in buttermilk and green food coloring until well combined.

Gradually fold in the dry ingredients into the wet mixture until just combined.

Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.

For the cheesecake layer, blend cream cheese until smooth; then add sour cream, sugar, and vanilla until velvety. Pour into a springform pan lined with parchment paper and freeze for at least three hours.

Assemble by layering one cake layer with cheesecake filling, then top with the second cake layer.