Here’s what you need:
For the Red Velvet Cake:
– 2 cups all-purpose flour
– 1 1/2 cups sugar
– 1 tsp baking soda
– 1 tsp salt
– 1 tsp cocoa powder
– 1 1/2 cups vegetable oil
– 1 cup buttermilk
– 2 large eggs
– 2 tbsp red food coloring
– 1 tsp vanilla extract
– 1 tsp white vinegar
For the Cheesecake Layer:
– 16 oz cream cheese, softened
– 1 cup sugar
– 4 large eggs
– 1 tsp vanilla extract
For Topping:
– Fresh strawberries
– Strawberry preserves
Optional: Whipped cream for serving
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a large bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, combine the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Mix the wet ingredients into the dry ingredients until well combined.
3. Divide the red velvet cake batter evenly between the prepared springform pan and a separate 9-inch round cake pan (for the cheesecake top) and bake for about 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely.
4. To make the cheesecake layer, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each. Pour the cheesecake batter onto the cooled red velvet cake layer in the springform pan.
5. Bake for 50-60 minutes until the cheesecake is set. Allow it to cool at room temperature and then refrigerate for at least 4 hours or overnight.
6. Once ready to serve, top the cheesecake with fresh strawberries and drizzle with strawberry preserves. Optionally, add whipped cream around the edges before serving.
Get ready to impress your guests with this delightful dessert! 
