Red Velvet Strawberry Cheesecake

Directions
1. Prepare the Red Velvet Cake Layer
Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-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 mix the wet ingredients into the dry ingredients 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 to cool completely in the pan on a wire rack.
2. Prepare the Strawberry Cheesecake Layer
Lower the oven temperature to 325°F (160°C).
In a large bowl, beat the cream cheese until smooth. Add the sugar and mix well.
Blend in the sour cream and heavy cream, then beat in the eggs, one at a time.
Stir in the vanilla extract and strawberry puree until fully incorporated.
Carefully pour the cheesecake batter over the cooled red velvet cake layer in the same springform pan.
3. Bake the Cheesecake
Place the springform pan on a baking sheet and bake for 60–70 minutes, or until the edges are puffed and the center is just set.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to avoid cracks.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until fully set.
4. Make the Strawberry Topping
In a small bowl, combine the sliced strawberries, sugar, and lemon juice. Let them sit for about 10 minutes to macerate and release their juices.
5. Serve and Enjoy
Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate.
Top with the macerated strawberries just before serving for a vibrant, fruity finish.