Preheat your oven to 350°F (175°C) and gather a 9-inch springform pan. Lightly grease the bottom and sides and line with parchment paper.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, ¼ cup of cocoa powder, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt.

Add ½ cup of softened unsalted butter to the dry mix and mix until crumbly.

In a separate bowl, whisk together 2 large eggs, 1 tablespoon of vanilla extract, 1 tablespoon of red food coloring, 1 cup of buttermilk, and 1 teaspoon of white vinegar until blended.

Pour the wet ingredients into the dry mixture and stir gently until just combined.

Pour the red velvet batter into the prepared springform pan and bake for 25–30 minutes. Cool for 10 minutes.

In a clean mixing bowl, beat 16 oz of softened cream cheese until smooth. Gradually add ½ cup of sugar, then incorporate 2 eggs one at a time, followed by 1 cup of sour cream and 2 tablespoons of flour.

Pour the cheesecake batter over the cooled red velvet layer in the springform pan.

Bake the cheesecake for 50–60 minutes, then turn off the oven and crack the door slightly to cool for an hour.

Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours, ideally overnight.

In a saucepan, combine 2 cups of fresh strawberries, ¼ cup of sugar, and 1 tablespoon of lemon juice. Cook for 5–7 minutes until strawberries soften.

Cool the strawberry topping, then spread it generously over the cheesecake. Slice and serve.