1. Preheat Oven and Prepare Pan:

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

2. Make the Red Velvet Cake Batter:

• In a large bowl, sift together the flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder. Whisk to combine.
• In another bowl, whisk together the vegetable oil, room temperature buttermilk, room temperature eggs, red food coloring, vanilla extract, and white vinegar until smooth.
• Gradually add the dry ingredients to the wet mixture, stirring with a whisk or spatula until just combined. Do not overmix.

3. Bake the Red Velvet Base:

• 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 on a wire rack before proceeding.

4. Prepare the Strawberry Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
• Stir in the pureed strawberries, ensuring everything is well combined.
• In a separate, clean bowl, whip the heavy cream with an electric mixer until stiff peaks form.
• Gently fold the whipped cream into the strawberry cheesecake mixture until light, fluffy, and evenly combined.

5. Assemble the Cheesecake:

• Once the red velvet cake base is completely cool, ensure it’s still in the springform pan (or carefully return it if removed, ensuring the pan sides are secured).
• Spread the strawberry cheesecake filling evenly over the top of the red velvet cake base within the springform pan. Smooth the top.

6. Chill Until Set:

• Place the cheesecake in the refrigerator and chill for at least 4 hours, or preferably overnight, until the cheesecake filling is firm and completely set.

7. Serve:

• Carefully run a thin knife around the edge of the cheesecake to loosen it from the springform pan sides. Release and remove the pan sides.
• Before serving, garnish the top of the cheesecake generously with fresh strawberry halves.
• If desired, add dollops or piped swirls of additional whipped cream for an extra touch. Slice and serve chilled.