Step 1: Prepare the Red Velvet Cake Layer

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set it aside.
3. In a separate bowl, whisk together the eggs, sugar, oil, and vanilla extract until smooth.
4. Add the red food coloring to the wet mixture and stir until well combined. The color will be vibrant!
5. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined—don’t overmix.
6. Stir in the white vinegar, which will help activate the baking soda and give the cake a light, fluffy texture.
7. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Set the cake aside to cool completely.

Step 2: Prepare the Cheesecake Layer

1. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
2. Add the sugar and vanilla extract, and continue beating until well combined.
3. Add the eggs, one at a time, mixing on low speed after each addition.
4. Mix in the sour cream and heavy cream until the batter is smooth and silky.
5. Pour the cheesecake mixture over the cooled red velvet cake layer in the springform pan. Use a spatula to spread it evenly.

Step 3: Bake the Cheesecake

1. Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven at 325°F (163°C) for 50-60 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
2. Once done, turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks.
3. After the hour, transfer the cheesecake to a wire rack and let it cool completely before chilling in the fridge for at least 4 hours (overnight is best).

Step 4: Prepare the Strawberry Topping

1. While the cheesecake is chilling, prepare the strawberry topping. In a small bowl, combine the sliced strawberries, sugar, and lemon juice. Stir gently to coat the strawberries in the sugar and juice.
2. Let the mixture sit for 30 minutes to allow the strawberries to release their juices and become even more flavorful.

Step 5: Assemble the Cheesecake

1. Once the cheesecake has chilled and set, remove it from the springform pan. Place it on a serving platter.
2. Spoon the strawberry topping generously over the cheesecake, allowing some of the juice to drizzle down the sides for extra flavor.
3. Garnish with whipped cream and fresh mint leaves if desired for a beautiful finish.