Step 1: Prepare the Red Velvet Cake Base

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing well.
4. Add buttermilk, vinegar, and red food coloring, then mix until combined.
5. Gradually add dry ingredients to the wet mixture, stirring until just incorporated.
6. Pour the batter into the prepared pan and smooth the top.

Step 2: Bake the Cake Base

1. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow to cool completely before adding the cheesecake layer.

Step 3: Make the Strawberry Cheesecake Layer

1. Reduce oven temperature to 325°F (160°C).
2. In a large bowl, beat cream cheese and sugar until smooth and creamy.
3. Add eggs, one at a time, mixing on low speed to avoid overbeating.
4. Mix in vanilla extract and sour cream until fully incorporated.
5. Gently swirl in strawberry puree or jam for a marbled effect.

Step 4: Bake the Cheesecake

1. Pour the cheesecake batter over the cooled red velvet cake layer.
2. Bake for 45-50 minutes, or until the edges are set but the center has a slight jiggle.
3. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
4. Remove from the oven and let it cool completely at room temperature.
5. Refrigerate for at least 4 hours or overnight for best results.

Step 5: Prepare the Whipped Cream Topping

1. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled cheesecake.
3. Garnish with fresh strawberries.