1. Preheat your oven to 350°F and prepare a 9-inch springform pan.

2. In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder.

3. In a separate bowl, combine the wet ingredients: vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.

4. Gently mix the wet ingredients into the dry ingredients until a smooth batter forms.

5. 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.

6. Allow the cake to cool completely before proceeding.

7. In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.

8. Incorporate the vanilla extract, then fold in the pureed fresh strawberries.

9. In a separate bowl, whip the heavy whipping cream until stiff peaks form.

10. Gently fold the whipped cream into the cream cheese mixture.

11. Once the red velvet cake base has cooled, spread the strawberry cheesecake filling evenly over the top.

12. Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight.