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Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
In a separate bowl, beat butter and eggs until smooth.
Add buttermilk, vanilla extract, vinegar, and red food coloring, mixing until combined.
Gradually add dry ingredients, stirring until smooth.
Divide the batter evenly between the cake pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Let cakes cool completely.
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Mix in sour cream and vanilla extract.
Pour the batter into a greased 9-inch springform pan and bake at 325°F (163°C) for 45-50 minutes, or until the center is set.
Let cool, then refrigerate for at least 2 hours.
In a saucepan, combine chopped strawberries, strawberry preserves, and lemon juice.
Cook over medium heat until the mixture thickens slightly.
Let cool before using.
Place one layer of red velvet cake on a serving plate.
Add the cheesecake layer on top.
Place the second red velvet cake layer on top of the cheesecake.
Pour the strawberry topping over the cake.