(Prep Time: 30 min | Cook Time: ~70 min | Chill Time: 4+ hrs | Total Time: ~5 hrs 40 min + cooling)

1. Prepare Oven and Pan:

• Preheat oven to 325°F (163°C).
• Grease the bottom and sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper. Set aside.

2. Make the Red Velvet Cake Base:

• In a large bowl using an electric mixer, cream the softened butter and 3/4 cup granulated sugar together until light and fluffy.
• Beat in the room temperature egg until well combined.
• Mix in the cocoa powder, red food coloring, and 1 tsp vanilla extract until smooth. Scrape down the bowl.
• On low speed, alternate adding the flour mixture (flour, salt, baking soda whisked together) and the room temperature buttermilk, beginning and ending with the flour mixture. Mix just until combined after each addition.
• In a tiny bowl, stir together the white vinegar and baking soda briefly (it might fizz slightly – Correction: Recipe likely means just add vinegar here, as soda is with flour. Following original text: add vinegar.) Stir the vinegar into the batter. (Traditional RV adds vinegar last or with soda). Mix gently and quickly.
• Pour the red velvet batter into the prepared springform pan and spread evenly.
• Partial Bake: Bake the base layer for 20 minutes. Remove from oven and let cool slightly on a wire rack while you make the cheesecake filling. Keep the oven on at 325°F.

3. Make the Cheesecake Layer:

• Ensure cream cheese is fully softened, and eggs/sour cream are at room temperature.
• In a large bowl using an electric mixer (clean beaters/paddle), beat the softened cream cheese on medium speed until completely smooth and creamy, scraping down the bowl often.
• Gradually add the 1 cup of granulated sugar and continue beating until smooth.
• Reduce mixer speed to low. Add the room temperature eggs one at a time, mixing just until each egg is incorporated. Do not overmix!
• Beat in the 1 tsp vanilla extract and the room temperature sour cream on low speed until just combined. Give the batter a final few folds with a spatula to ensure uniformity without overmixing.

4. Assemble and Prepare Water Bath:

• Pour the prepared cheesecake batter evenly over the slightly cooled red velvet cake base in the springform pan. Smooth the top.
• Prepare Water Bath (Recommended): Wrap the outside of the springform pan securely with 2-3 layers of heavy-duty aluminum foil to prevent leaks. Place a large roasting pan in the oven and carefully place the wrapped springform pan inside it. Pour boiling water into the roasting pan until it reaches about 1-inch up the sides of the springform pan. (Alternatively, use the pan-in-pan method described in previous cheesecake recipe).

5. Bake the Cheesecake:

• Carefully place the roasting pan with the cheesecake into the preheated 325°F (163°C) oven.
• Bake for 45–50 minutes. The cheesecake is done when the edges are set, but the center (about a 2-3 inch circle) still has a slight jiggle when the pan is gently nudged.

6. Cool Cheesecake Gradually:

• Turn the oven off completely. Leave the cheesecake in the oven with the door cracked open slightly for 1 hour. This slow cooling helps prevent cracks.

7. Cool Completely and Chill Thoroughly:

• Carefully remove the cheesecake from the oven and lift the springform pan out of the water bath. Remove the foil wrapping.
• Place the cheesecake (still in the springform pan) on a wire rack and let it cool completely to room temperature (this can take 2-3 hours).
• Once completely cool, cover the cheesecake tightly with plastic wrap and transfer it to the refrigerator.
• Chill for at least 4 hours, or preferably overnight, until completely cold and firm. Thorough chilling is essential for texture, flavor, and clean slicing.

8. Top and Serve:

• Once thoroughly chilled, run a thin knife around the edge of the cheesecake to loosen it from the ring. Carefully release and remove the springform ring.
• Just before serving, gently spoon the strawberry pie filling over the top of the cheesecake, spreading it carefully or leaving it slightly swirled.
• Decorate with dollops or swirls of whipped cream around the edges or on each slice.
• Slice with a large, sharp knife dipped in hot water and wiped clean between cuts. Serve chilled.