Step 1: Bake the Red Velvet Cake Base

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together buttermilk, oil, egg, vanilla, vinegar, and red food coloring.
4. Gradually mix the wet ingredients into the dry ingredients until smooth.
5. Pour batter into the prepared pan and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool while preparing the cheesecake layer.

Step 2: Make the Cheesecake Layer

1. Reduce oven temperature to 325°F (163°C).
2. Beat cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream until well combined.
4. Pour the cheesecake batter over the cooled red velvet cake base, spreading evenly.

Step 3: Bake the Cheesecake

1. Place a pan of hot water in the oven to create steam (prevents cracks in cheesecake).
2. Bake for 45-50 minutes, until the edges are set but the center is slightly jiggly.
3. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
4. Refrigerate for at least 4 hours, preferably overnight.

Step 4: Prepare the Strawberry Topping

1. In a small saucepan, heat strawberry jam and lemon juice over low heat until smooth. Let cool slightly.
2. Arrange sliced fresh strawberries over the chilled cheesecake.
3. Drizzle the strawberry glaze over the strawberries for a glossy finish.

Step 5: Serve and Enjoy!

Slice and serve this stunning Strawberry Red Velvet Cheesecake chilled for the best flavor and texture.