Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper for easy release.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until evenly combined.

Add softened butter and blend with pastry cutter or electric mixer on low until mixture resembles coarse crumbs.

In separate bowl, whisk eggs, vanilla extract, red food coloring, buttermilk, and white vinegar until smooth and uniformly colored.

Gradually add wet mixture to dry ingredients, mixing just until combined. Pour into prepared pan and spread evenly.

Beat cream cheese on medium speed until completely smooth. Gradually add sugar, beating until creamy.

Add eggs one at a time to cream cheese mixture, mixing gently after each. Stir in vanilla extract, sour cream, and flour until smooth.

Carefully pour cheesecake batter over red velvet layer, tilting pan slightly to ensure even coverage.

Bake 50-60 minutes until center is set but slightly jiggly and edges are firm and lightly golden.

Cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight.

For topping, combine strawberries, sugar, and lemon juice in saucepan over medium heat. Cook 5-7 minutes until soft and slightly thickened.

Cool strawberry topping completely, then spread over chilled cheesecake. Remove from springform pan and slice with hot, clean knife.