Prepare the Red Velvet Cake Layer

1. Preheat the oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the oil, buttermilk, egg, red food coloring, vanilla extract, and vinegar until combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

2. Prepare the Cheesecake Layer

1. Reduce the oven temperature to 325°F (160°C).
2. In a large bowl, beat the cream cheese until smooth and creamy.
3. Add the sugar and mix until well combined. Stir in the sour cream and heavy cream until smooth.
4. Beat in the eggs one at a time, followed by the vanilla extract and strawberry puree.

3. Assemble and Bake

1. Spoon the cheesecake batter over the cooled red velvet cake layer in the springform pan.
2. Place the pan on a baking sheet to catch any drips.
3. Bake for 60-70 minutes, or until the center is set and the edges are slightly puffed.
4. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Refrigerate for at least 4 hours or overnight to set.

4. Prepare the Strawberry Topping

1. Toss the sliced strawberries with the sugar and lemon juice in a bowl. Let sit for 10 minutes to macerate.

5. Decorate and Serve

1. Remove the cheesecake from the springform pan and top with the macerated strawberries.
2. Slice and serve chilled for a delightful and visually stunning dessert.