Preheat your oven to 350 degrees.
Beat your cream cheese in a large bowl until soft. Add in the sugar an beat till light and creamy.
Mix in the egg, vanilla and flour until smooth. Set aside.
Combine your dry ingredients for your cake in a large bowl; flour sugar, baking soda, salt and cocoa.
In another bowl whisk together your buttermilk, oil, eggs, vinegar and vanilla.
Slowly pour your wet ingredients into your dry ingredients until just combined.
Add in your food coloring, and carefully fold into the batter.
Pour 3 cups of your cake batter into a greased bundt cake pan.
Spoon the cream cheese filling over the batter carefully. Try not to touch the edges of the pan anywhere.
Carefully spoon remaining batter over the top of the cream cheese mixture.
Bake for about 45-55 minutes until a toothpick inserted comes out clean.
Cool in the pan for about 10 minutes before transferring to a cooling rack to cool completely.
When cake has cooled completely prepare your white chocolate ganache.
Put your white chocolate chips in a medium sized bowl.
Microwave your heavy cream in another bowl for 30 seconds.
Pour cream over white chocolate chips and allow to sit for about 4 or 5 minutes.
Stir mixture gently until completely smooth. (If there are still lumps you can microwave for another 10 seconds together then stir again)
Allow ganache to cool in the fridge for 5 to 10 minutes to thicken a little. Stir again till smooth.
Drizzle ganache carefully over the bundt cake. Allow ganache to set and serve cake immediately.
Make sure to wrap any leftovers tightly with plastic wrap and keep in the refrigerator.