Red Velvet Strawberry Cheesecake A Slice of Bliss

Instructions:

1. Combine dry ingredients (flour, cocoa, baking soda, salt) in a bowl.
2. Cream butter and sugar. Add eggs and vanilla.
3. Alternate adding dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry ingredients.
4. Stir in red food coloring and vinegar.
5. Pour batter into prepared springform pan.
6. Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean.
7. Let cool completely in the pan.
8. Beat cream cheese and sugar until smooth.
9. Add eggs one at a time, mixing well after each addition.
10. Stir in vanilla and sour cream.
11. Fold in diced strawberries.
12. Pour cheesecake filling over the cooled red velvet cake base.
13. Optionally wrap the bottom of the springform pan in aluminum foil if using a water bath.
14. Bake at 325°F (160°C) in a water bath (or directly on the oven rack) until the edges are set but the center still jiggles slightly.
15. Combine flour, brown sugar, and cinnamon in a bowl.
16. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
17. Sprinkle crumble topping evenly over the cheesecake.
18. Continue baking until the crumble is golden brown and the cheesecake is set.
19. Turn off the oven and crack the door open for 30 minutes to allow the cheesecake to cool slowly.
20. Refrigerate for at least 4 hours, or preferably overnight, before serving.