Ingredients

For the Crust
• 2 cups crushed red velvet cake crumbs (baked and cooled)
• 1/4 cup unsalted butter, melted

For the Cheesecake Layer

• 8 oz (225 g) cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks

For the Strawberry Layer

• 1 lb (450 g) fresh strawberries, sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice

For the Topping

• Whipped cream (optional)
• Additional strawberry slices or red velvet crumbs for garnish

Instructions

Prepare the Crust
1. In a bowl, combine the crushed red velvet cake crumbs and melted butter. Mix until evenly moistened.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the other layers.

Make the Cheesecake Layer

3. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Gently fold the whipped cream into the cream cheese mixture until well combined.
5. Spread the cheesecake layer evenly over the chilled crust. Return to the refrigerator.

Prepare the Strawberry Layer

6. In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice. Cook for 5–7 minutes, or until the strawberries release their juices and soften slightly.
7. Remove from heat and let the strawberry mixture cool completely. Spread it evenly over the cheesecake layer.

Chill and Serve

8. Refrigerate the dessert for at least 4 hours, or overnight, to set.
9. Before serving, top with whipped cream and garnish with additional strawberry slices or red velvet crumbs.