1️⃣ Prepare the Red Velvet Cake Layer:

• Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

• In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

• In another bowl, whisk together the oil, buttermilk, egg, red food coloring, vanilla extract, and vinegar.

• Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

• Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool completely in the pan on a wire rack.

2️⃣ Prepare the Strawberry Cheesecake Layer:

• Reduce the oven temperature to 325°F (160°C).

• In a large bowl, beat the softened cream cheese until smooth. Add the sugar and beat until well combined.

• Mix in the sour cream and heavy cream until smooth. Beat in the eggs one at a time, mixing well after each addition.

• Stir in the vanilla extract and strawberry puree.

• Carefully spoon the cheesecake batter over the cooled red velvet cake layer in the springform pan.

• Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are slightly puffed.

• Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

• Chill the cheesecake in the refrigerator for at least 4 hours or overnight.

3️⃣ Prepare the Strawberry Topping:

• In a small bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let sit for about 10 minutes to macerate.

• Once the cheesecake has fully chilled, remove it from the springform pan and top with the macerated strawberries before serving.