Place one cake layer into the center of a cake plate or platter.
Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan.
Peel off the parchment.
Measure your cheesecake layer against the cake layers.
If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers.
Scoop 1 cup of frosting on top of the cake layer and spread evenly.
Place the cheesecake layer on top of the first cake layer.
Place the 2nd cake layer on top of the cheesecake.
Frost entire cake using the remaining frosting.
Using a small pot, bring the heavy whipping cream and rum to a simmer Pour over the chocolate chips in a heatproof bowl.
Allow it to sit for 1 minute before whisking until smooth.
Pour into a bottle.
Using the red velvet cake crumble, coat the bottom of the cake in the crumble Using the chocolate ganache, pipe drip around the of the cake.
Pipe dollops around the top edge of the cake.
Sprinkle more cake crumble around the top.
Place into the fridge and allow to harden and get cold before enjoying!