Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

In another bowl, mix the oil, buttermilk, eggs, red food coloring, and vanilla extract until combined.

Gradually add the dry ingredients to the wet mixture and stir until smooth.

Pour the red velvet batter into the prepared springform pan.

Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow it to cool in the pan.

In a separate bowl, use a mixer to beat the softened cream cheese until smooth.

Gradually add sugar, then mix in the eggs, vanilla extract, and lemon juice until just combined.

Once the crust has cooled, pour the cheesecake filling over the red velvet base.

Place it back in the oven and bake for an additional 50-60 minutes until the filling is set but still slightly jiggly in the center.

Allow the cheesecake to cool at room temperature for about an hour.

Refrigerate for at least 4 hours or overnight for the best texture.

In a small bowl, combine the sliced strawberries with sugar.

Let them sit for about 30 minutes to macerate and release their juices.

Before serving, top the chilled cheesecake with the macerated strawberries, and if desired, a drizzle of chocolate sauce.