Let’s create this stunning Red Velvet Strawberry Cheesecake:

1. Prepare Oven and Pan:

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

2. Make the Red Velvet Cake Batter:

In a large bowl, sift or whisk together the dry cake ingredients: flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder.

In another large bowl, whisk together the wet cake ingredients: vegetable oil, buttermilk, 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 mixing on low speed with an electric mixer just until combined. Do not overmix.

3. Bake the Cake 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.

4. Cool the Cake Completely:

Let the cake cool completely in the pan on a wire rack. This is crucial before adding the no-bake topping.

5. Prepare the Strawberry Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth. Scrape down the bowl as needed.

Stir in the pureed fresh strawberries until well combined.

6. Whip and Fold Cream:

In a separate, chilled bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.

Gently fold the whipped cream into the strawberry cream cheese mixture using a rubber spatula until light, fluffy, and evenly combined. Be careful not to deflate the whipped cream.

7. Assemble the Cheesecake:

Once the red velvet cake base is completely cool, carefully remove it from the springform pan (release the sides, remove the bottom/parchment). Place the cake layer on your serving dish. (Alternatively, keep the cake in the springform base and re-attach the ring around it for support while the filling sets, then remove the ring later – this might be easier). Let’s assume placing on serving dish first as per directions.

Spread the prepared strawberry cheesecake filling evenly over the top of the cooled red velvet cake layer. Smooth the top nicely.

8. Chill Until Set:

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

9. Garnish and Serve:

Before serving, garnish the top of the cheesecake with fresh strawberry halves.

If desired, add dollops or piped swirls of additional sweetened whipped cream.

Slice with a sharp knife (wiping clean between cuts) and serve chilled. Enjoy!