Fall Red Velvet Strawberry Cheesecake Autumns Best

Instructions:

1. Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until strawberries break down and thicken into a jam-like consistency. Let cool completely.
2. Pulse red velvet cake slices in a food processor until finely ground. Combine cake crumbs, melted butter, sugar, and salt in a bowl. Press firmly into the bottom of a springform pan. Pre-bake crust at 350°F (175°C) for 8-10 minutes. Let cool slightly.
3. Beat cream cheese and sugar until smooth and creamy. Add sour cream and mix until combined. Beat in eggs one at a time, then add vanilla extract. Whisk flour, red food coloring, cocoa powder, cinnamon, and nutmeg in a small bowl, and add it to the cream cheese mixture until combined.
4. Pour half of the cheesecake filling over the pre-baked crust. Dollop the cooled strawberry swirl over the filling. Pour the remaining cheesecake filling over the swirl. Use a knife or skewer to create a marbled effect. Wrap the bottom of the springform pan with foil. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan (water bath). Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove from water bath and let cool completely on a wire rack.
5. Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight. Garnish with fresh strawberries and whipped cream (optional) before serving.