Step 1: Prepare the Pan

Preheat oven to 325°F (165°C).

Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Step 2: Make the Graham Cracker Crust

In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until evenly combined.

Press the mixture firmly into the bottom of the prepared pan.

Bake for 8–10 minutes, then set aside to cool slightly.

Step 3: Prepare the Cheesecake Layer

In a large bowl, beat softened cream cheese until smooth and creamy.

Add granulated sugar and mix until fully incorporated.

Beat in eggs one at a time, mixing just until combined after each addition.

Add sour cream, vanilla extract, and heavy cream. Mix until smooth.

Pour the cheesecake batter evenly over the prepared crust.

Gently tap the pan on the counter to release air bubbles.

Place the pan in the refrigerator while preparing the red velvet layer.

Step 4: Make the Red Velvet Cake Batter

In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.

In another bowl, whisk sugar, oil, eggs, buttermilk, vanilla, and red food coloring until smooth.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Stir in the vinegar last—do not overmix.

Step 5: Assemble and Bake

Carefully spoon the red velvet batter over the cheesecake layer, spreading gently to avoid mixing layers.

Place the springform pan on a baking sheet.

Bake for 60–70 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 6: Make the Strawberry Topping

In a saucepan over medium heat, combine strawberries, strawberry preserves, lemon juice, and powdered sugar.

Cook for 5–8 minutes, stirring gently, until slightly thickened.

Remove from heat and cool completely.

Step 7: Finish and Serve

Spoon the cooled strawberry topping over the chilled cheesecake.

Slice with a clean, sharp knife for neat layers.