Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

In a large bowl, combine the red velvet cake mix, melted butter, egg, and vanilla extract. Stir until well combined.

Press the mixture into the bottom of the springform pan to form an even layer. Bake for 15-18 minutes, or until the crust is set. Let it cool while you prepare the cheesecake filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the sour cream, powdered sugar, and vanilla extract. Mix until smooth.

Add the eggs one at a time, beating well after each addition.

Stir in the heavy whipping cream until the mixture is smooth and fully combined.

Pour the cheesecake filling over the cooled red velvet crust.

Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but slightly jiggly in the center.

Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.

After the hour, remove the cheesecake from the oven and let it cool completely at room temperature.

Refrigerate for at least 4 hours or overnight for best results.

In a small saucepan, combine the sliced strawberries, strawberry jam, and lemon juice. Heat over medium heat until the strawberries are softened and the sauce thickens, about 5-7 minutes.

Remove from heat and let it cool slightly before topping the cheesecake.

In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Once the cheesecake is fully chilled, top it with the strawberry sauce, allowing it to drizzle over the sides. Add a generous swirl of whipped cream on top. Slice and enjoy your cheesecake!