Preheat the oven to 325ºF. Line an 8-inch springform pan with parchment paper. Spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on high until creamy, about 1-2 minutes. Add the sugar and continue beating for another 1-2 minutes. Scrape down the sides of the bowl, add the cornstarch, vanilla, lemon juice, and salt, and beat until incorporated, 1-3 minutes. Beat in the eggs until combined. Try not to overmix.

Pour filling into pan, smoothing out the top. Bake cheesecake for 35-40 minutes, or until center appears nearly set when shaken. Transfer the cheesecake to a wire rack and run a knife around the edges. Allow to cool for at least 2 hours before covering cheesecake and chilling in the freezer for about 30 minutes.

Prepare cake mix according to package instructions. Divide batter into two separate bowls. Tint one half of the batter with the orange food coloring. Pour each batter into separate parchment-lined 8-inch baking pans. Bake according to package instructions. Cool cakes completely.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt together on high until fluffy and pale in color, about 4-5 minutes. Decrease speed to low and slowly add the powdered sugar. Add the vanilla extract, almond extract, and heavy cream and beat until combined. Increase speed to medium-high and beat until light and fluffy, about 4 minutes.

Place orange cake layer on a pedestal or plate. Spread on a thin layer of buttercream, then place the cheesecake layer on top. Add another thin layer of buttercream on the cheesecake, then place the yellow cake layer on top. Frost the entire cake to seal in the crumbs; chill for at least 30 minutes.

Divide remaining buttercream into three separate bowls. Tint one bowl orange, and another bowl yellow. Remove cake from the fridge. With an offset spatula, add globs of yellow frosting to the bottom third, followed by globs of orange frosting to the middle third, and finally, white to the top third. Then, smooth the frosting evenly around the cake, trying not to mix the colors too much.

Fill a pastry bag fitted with a round tip with the remaining yellow frosting and pipe some buttercream dollops around the border. Repeat with the orange buttercream, topping each yellow dollop with an orange dollop. Repeat step with the white buttercream.

Cake will keep covered in the refrigerator for up to 5 days.