Red Velvet Strawberry Cheesecake

A delightful dessert that combines classic red velvet cake with a luscious strawberry-infused cheesecake layer, perfect for any celebration.

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Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan; line the bottom with parchment paper.
In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
Gradually add dry ingredients to wet mixture, folding gently until just combined.
Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Let the cake cool completely in the pan.
In a large mixing bowl, beat softened cream cheese until smooth; gradually add powdered sugar and vanilla extract, mixing until fully incorporated; stir in pureed strawberries.
Whip the heavy cream until stiff peaks form and gently fold into the strawberry cheesecake mixture.
Once the cake has cooled, remove it from the pan and spread the cheesecake filling on top.
Chill the cheesecake in the refrigerator for at least 4 hours before serving; garnish with fresh strawberries and whipped cream if desired.

Best served chilled. Can be topped with additional fruits or chocolate for a delicious twist.