Preheat the Oven: Start by preheating your oven to 325°F (160°C). Grease a 9-inch removable mold and wrap the exterior with aluminum foil to prevent water from entering during cooking.

Make the Red Velvet Cake Layer: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. In another bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Pour the red velvet cake mixture into the prepared mold, spreading it evenly.

Prepare the Cheese Cake Layer: In a mixing bowl, beat together the softened cream cheese and granulated sugar until creamy. Add the vanilla extract and mix until combined. Gradually add the eggs one at a time, mixing on low speed until fully incorporated. Lastly, fold in the sour cream until you achieve a smooth consistency.

Combine and Bake: Carefully pour the cheesecake mixture over the red velvet cake layer in the mold. Gently tap the mold on the countertop to remove any air bubbles. Place the removable mold in a larger baking dish and fill it with water halfway up the sides of the mold to create a water bath. Bake for approximately 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center.

Cool and Chill: Once baked, let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight for best results.

Prepare the Strawberry Topping: In a bowl, combine the sliced strawberries with granulated sugar and lemon juice. Let them sit for about 30 minutes to macerate.

Serve: Once chilled, top the cheesecake with the strawberry mixture and optionally, decorate with whipped cream before serving!