Creating the Strawberry Red Velvet Cheesecake is a straightforward process. Just follow these steps carefully:

For the Red Velvet Cake Layer:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. Mix Dry Ingredients: In a bowl, sift together the flour, sugar, cocoa powder, and salt. Set aside.
3. Combine Wet Ingredients: In another bowl, whisk together the oil, buttermilk, eggs, food coloring, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
5. Add Baking Soda and Vinegar: In a small bowl, mix the baking soda and vinegar, then quickly fold into the batter.
6. Bake: Pour the batter into the prepared springform pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the cake to cool in the pan for about 10 minutes, then remove the sides of the springform pan and let it cool completely on a wire rack.

For the Strawberry Cheesecake Layer:

8. Prepare Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.
9. Add Eggs and Flavorings: Add the eggs, pureed strawberries, vanilla extract, and lemon juice. Mix until well combined.
10. Layer Cheesecake Mixture: Pour the strawberry cheesecake mixture over the cooled red velvet cake in the springform pan.
11. Bake Again: Return to the oven and bake for an additional 30-35 minutes until the cheesecake is set but still slightly jiggly in the center.
12. Cool and Chill: Allow the cheesecake to cool at room temperature for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.