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

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the sugar and vegetable oil until well combined. Add the egg and mix until smooth.

Add the vanilla, buttermilk, and red food coloring, and mix until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake light and airy.

Stir in the vinegar. Pour the batter into the prepared pan, spreading it evenly.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow it to cool in the pan.

Lower the oven temperature to 325°F (165°C).

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract, sour cream, and heavy cream, mixing until smooth.

Pour the cheesecake mixture over the cooled red velvet layer in the springform pan. Spread it evenly to avoid cracks.

Place the springform pan in a larger roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath. This helps the cheesecake bake evenly and prevents cracks.

Bake for 60-70 minutes or until the center is set and the edges are slightly golden.

Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for about 1 hour. This gradual cooling helps prevent cracks.

After an hour, remove the cheesecake from the oven and the water bath. Run a knife around the edge to release it from the pan, then chill in the refrigerator for at least 4 hours or overnight.

In a small saucepan, combine the strawberries, sugar, and lemon juice. Heat over medium heat until the strawberries release their juices and become soft.

For a thicker sauce, dissolve the cornstarch in a little water and add it to the saucepan, stirring until thickened.

Allow the topping to cool completely, then spoon it over the chilled cheesecake.