Preheat the oven to 325°F (165°C).
Wrap the outside of a 9-inch springform pan tightly with foil and set aside.
Mix crushed graham crackers, melted butter, and brown sugar until combined.
Press the mixture firmly into the bottom of the pan.
Bake for 10 minutes, then let cool completely.
In one bowl, whisk flour, cocoa powder, baking soda, and salt.
In another bowl, mix sugar, oil, eggs, buttermilk, food coloring, and vanilla.
Gently combine the wet and dry ingredients.
Stir in the vinegar.
Spread the batter evenly over the cooled crust.
Beat the cream cheese until smooth and lump-free.
Add sugar and mix well.
Beat in the eggs one at a time.
Mix in sour cream, vanilla, and heavy cream until creamy.
Carefully pour the cheesecake batter over the red velvet layer.
Place the springform pan inside a large roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides of the pan.
Bake for 55–65 minutes, until the edges are set and the center slightly jiggles.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from oven and refrigerate overnight.
Mix strawberries with preserves, lemon juice, and powdered sugar.
Spoon the strawberry topping over the cheesecake just before serving.
