Preheat your oven to 350°F (175°C).

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. This helps avoid lumps and ensures even mixing.

In a separate bowl, whisk together the buttermilk, eggs, melted butter, vanilla extract, and red food coloring until well combined.

Slowly add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Pro tip: Avoid overmixing to keep the cake tender.

Pour the batter into a greased or parchment-lined 9-inch springform pan.

Smooth the top with a spatula so the layer is even.

Bake in the preheated oven for about 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let it cool completely on a cooling rack.

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

Gradually add sugar and continue beating until fully incorporated.

Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract and sour cream until the batter is silky and smooth. Pro tip: Beat on low speed to avoid incorporating too much air, which can cause cracks.

Once the red velvet cake layer is completely cool, gently pour the cheesecake batter over it in the springform pan.

Use a spatula to spread the cheesecake layer evenly, making sure it covers the cake layer completely.

Place the pan in the oven and bake at 325°F (160°C) for about 50–60 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center.

Optional water bath: Wrap the outside of your springform pan with aluminum foil and place it in a larger pan with hot water to bake. This helps prevent cracking by providing gentle, even heat.

Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour.

While the cheesecake cools, combine sliced strawberries, sugar, and lemon juice in a bowl.

Stir gently and let sit for about 15 minutes so the strawberries release their juices and become syrupy.

After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to fully set.

Just before serving, spoon the strawberry topping evenly over the cheesecake.

Carefully remove the sides of the springform pan, slice, and enjoy!

Pro tip: Use a hot, dry knife between slices for clean cuts—wipe the knife after each slice for perfect presentation.