Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with a little vegetable oil.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened cocoa powder.

In a separate bowl, blend the vegetable oil, buttermilk, large eggs, red food coloring, vanilla extract, and white vinegar. Whisk until smooth.

Gradually pour the wet ingredients into the dry ingredients, gently folding them together.

Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick comes out clean.

Let the cake cool completely in the pan on a wire rack.

In a mixing bowl, beat the cream cheese until smooth, then gradually add powdered sugar and vanilla, mixing well before folding in the strawberry puree.

Whip the heavy cream until stiff peaks form, then gently fold it into the cheesecake mixture.

Spread the cheesecake filling evenly over the cooled cake and smooth the top.

Chill the assembled dessert in the refrigerator for at least 4 hours before serving.

Remove from the refrigerator, take it out of the springform pan, and top with halved fresh strawberries and optional whipped cream.