Preheat Oven:

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

Make the Red Velvet Cake:

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

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

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into the prepared springform pan and smooth the top with a spatula.

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

Prepare the Strawberry Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

Stir in the pureed strawberries, ensuring everything is well combined.

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

Assemble the Cheesecake:

Once the red velvet cake has cooled, carefully remove it from the springform pan and place it on your serving dish.

Spread the strawberry cheesecake filling evenly on top of the red velvet cake.

Place the cheesecake in the refrigerator and chill for at least 4 hours, or until the filling is set.

Serve:

Before serving, garnish with fresh strawberry halves on top. You can also add a dollop of whipped cream for an extra touch of decadence.