Prepare the Red Velvet Layer

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the oil, buttermilk, egg, vanilla, and red food coloring.
4. Blend Together: Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
5. Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan while you prepare the cheesecake layer.

Prepare the Cheesecake Layer

1. Mix the Filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and sour cream until fully combined.
2. Add to Pan: Pour the cheesecake batter over the cooled red velvet layer in the springform pan.
3. Bake Again: Bake at 325°F (163°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Prepare the Strawberry Topping

1. Cook the Glaze: In a small saucepan, combine the strawberry jam and lemon juice. Cook over low heat, stirring until smooth.
2. Add Fresh Strawberries: Remove from heat and gently fold in the sliced strawberries. Let the topping cool to room temperature.

Assemble the Cheesecake

1. Cool Completely: Once the cheesecake is room temperature, refrigerate it for at least 4 hours or overnight.
2. Add the Topping: Before serving, spread the strawberry topping evenly over the cheesecake.
3. Release the Pan: Carefully remove the springform pan and transfer the cheesecake to a serving platter.