Let’s create this stunning Red Velvet Strawberry Cheesecake! First, prepare your oven and the crucial pan. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly. Line the bottom with a circle of parchment paper for easier removal of the cake base later. Set aside.

Make the Red Velvet Cake base. In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder. Whisk well to combine all the dry ingredients evenly.

In a separate medium or large bowl, whisk together the wet ingredients: vegetable oil, room temperature buttermilk, room temperature eggs, red food coloring, vanilla extract, and white distilled vinegar. Continue whisking until the mixture is smooth and the color is uniform.

Gradually pour the whisked wet ingredients into the bowl containing the sifted dry ingredients. Using a whisk or a spatula (or mixer on low), stir just until the ingredients are combined and no large dry streaks remain. Be careful not to overmix; stop as soon as it comes together.

Pour the red velvet batter into the prepared springform pan. Use a spatula to smooth the top evenly. Place the pan in the preheated oven. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean.

Once baked, let the red velvet cake cool completely in the springform pan on a wire rack. This is very important; the cheesecake filling cannot go on a warm cake. Cooling completely might take a couple of hours.

While the cake cools, prepare the Strawberry Cheesecake Filling. First, prepare the strawberry puree: wash, hull, and roughly chop about 8-10 medium fresh strawberries. Place them in a blender or food processor and puree until smooth. Measure out 1 cup of puree.

Ensure your cream cheese is well softened to room temperature. In a large mixing bowl, using an electric mixer (stand or handheld), beat the softened cream cheese on medium-high speed until completely smooth and creamy, with no lumps. This might take 2-3 minutes. Gradually beat in the sifted powdered sugar and the teaspoon of vanilla extract on low speed, then increase speed briefly, mixing until fully incorporated and smooth. Scrape down the bowl.

Stir the 1 cup of fresh strawberry puree into the cream cheese mixture until well combined and uniform in color.

In a separate, clean bowl (preferably chilled), pour the 1 cup of cold heavy whipping cream. Using clean beaters or whisk attachment, whip the cream on medium-high speed until stiff peaks form (the peaks hold their shape firmly when the beaters are lifted).

Now, gently fold the stiffly whipped cream into the strawberry-cream cheese mixture. Add about one-third of the whipped cream first and fold it in with a large spatula to lighten the base. Then, add the remaining whipped cream and continue to fold gently but thoroughly, scraping from the bottom, until the mixture is uniform in color (a lovely pink!) and texture, and no streaks of white remain. Be careful not to deflate the whipped cream; this airiness is what helps the no-bake filling set.

Assemble the cheesecake. Once the red velvet cake base is completely cool, carefully run a thin knife or offset spatula around the edge of the cake inside the springform pan to loosen it. Gently release the springform ring and remove it. Carefully slide the cake base (still on its parchment-lined bottom if possible, or slide it off onto) onto your final serving dish or platter.

Spoon the prepared strawberry cheesecake filling onto the center of the cooled red velvet cake base. Using an offset spatula, gently spread the filling evenly over the entire top surface of the cake, right to the edges. Smooth the top surface of the cheesecake layer.

Place the assembled cheesecake (on its serving plate) carefully into the refrigerator. Chill for at least 4 hours, or preferably 6 hours or even overnight, until the no-bake cheesecake filling is completely set and firm to the touch. Do not skip or rush this chilling time!

To serve, just before presenting, garnish the top of the set cheesecake with fresh strawberry halves, arranging them decoratively. Add dollops of optional whipped cream if desired. Slice with a sharp, clean knife (wiping clean between cuts helps) and serve chilled.