1️⃣ Preheat the oven
Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

2️⃣ Make the Red Velvet Cake Base

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

In another bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.

Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the batter light.

Pour the batter into the prepared springform pan and smooth the top.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

3️⃣ Prepare the Strawberry Cheesecake Filling

Beat the softened cream cheese in a large mixing bowl until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing well.

Stir in the pureed strawberries until evenly combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until the filling is light and airy.

4️⃣ Assemble the Cheesecake

Once the red velvet cake is fully cooled, carefully remove it from the springform pan and transfer it to a serving platter.

Spread the strawberry cheesecake filling evenly over the top of the cake, smoothing it with a spatula.

5️⃣ Chill to Set
Place the assembled cheesecake in the refrigerator for at least 4 hours or until the cheesecake layer is firm and set.

6️⃣ Garnish and Serve
Before serving, top the cheesecake with fresh strawberry halves. For an extra flourish, pipe or dollop whipped cream around the edges. Slice and enjoy this decadent dessert!