For the Red Velvet Base:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with two layers of heavy-duty aluminum foil.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).
4. Beat in eggs one at a time, then add red food coloring and vanilla.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
6. Stir in vinegar.
7. Pour the batter into the prepared springform pan and spread evenly.
8. Bake for 10-12 minutes, or until a toothpick inserted comes out with a few moist crumbs (slightly underbaked).
9. Cool for 10 minutes while preparing the cheesecake filling.

For the Cheesecake Layer:

1. Reduce oven temperature to 325°F (165°C).
2. In a large bowl, beat cream cheese until smooth and creamy.
3. Add sugar and beat until fully incorporated.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract and sour cream.
6. Fold in flour gently.
7. Pour the cheesecake batter over the cooled red velvet base.
8. Place the foil-wrapped springform pan in a larger roasting pan.
9. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (water bath).
10. Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
11. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
12. Remove from the oven and water bath, run a knife around the edges to loosen, and cool completely at room temperature.
13. Refrigerate for at least 4 hours or overnight.

For the Strawberry Topping:

1. In a medium saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat for 5 minutes, stirring occasionally.
3. In a small bowl, whisk together cornstarch and water to create a slurry.
4. Add the slurry to the strawberry mixture and continue cooking for 2-3 minutes until thickened.
5. Remove from heat, stir in vanilla extract, and let cool completely.
6. Once the cheesecake has thoroughly chilled, carefully remove it from the springform pan.
7. Spread the cooled strawberry topping over the cheesecake.
8. For the best presentation, arrange additional fresh strawberry slices in a decorative pattern on top if desired.
9. Chill the decorated cheesecake for 30 minutes before serving for clean slices.