Preheat the oven to 350°F (175°C). Line two 8-inch pans with parchment paper.

In a bowl, whisk together flour, cocoa, baking soda, and salt.

Combine buttermilk, vinegar, vanilla, and food coloring. Stir well.

Beat butter and sugar until light and fluffy, about 2–3 minutes.

Mix in eggs one at a time.

Alternate adding dry ingredients and the buttermilk mixture to the butter bowl. Mix until smooth and evenly colored.

Divide the batter evenly between pans.

Bake for 22–25 minutes or until a toothpick comes out clean.

Cool in pans for 10 minutes, then move to wire racks to cool completely.

Lower oven temperature to 325°F (160°C). Line an 8-inch springform pan.

Beat cream cheese and sugar until smooth.

Add vanilla, then eggs one at a time. Mix well after each.

Stir in sour cream and heavy cream until silky.

Pour into pan and smooth the top.

Bake using a water bath for about 55–65 minutes.

Turn off the oven and let it rest for 1 hour inside.

Cool to room temperature, then refrigerate for at least 4 hours or overnight.

In a saucepan, combine strawberries, sugar, cornstarch, lemon juice, and water.

Cook over medium heat for 5–7 minutes until thickened.

Let it cool completely before assembling.

Trim and level cakes if needed.

Place one red velvet cake on your serving board.

Gently place the chilled cheesecake on top.

Add the second cake.

Top with strawberry mixture, letting it drip naturally down the sides.

Optional: Decorate with cream cheese frosting and fresh strawberries.