Preheat the oven to 325°F. Wrap a springform pan tightly in foil to prevent leaks during the water bath.
In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool.
Prepare the red velvet batter by whisking together the flour, cocoa powder, sugar, and salt in one bowl. In another bowl, mix vegetable oil, eggs, buttermilk, food coloring, vanilla extract, baking soda, and vinegar. Combine the wet and dry ingredients until smooth. Spread the batter evenly over the cooled crust.
For the cheesecake layer, beat the softened cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time. Fold in sour cream, vanilla extract, and heavy cream until fully combined. Pour over the red velvet layer.
Place the springform pan into a roasting pan and carefully add hot water halfway up the sides to create a water bath.
Bake for 55–65 minutes or until the center is slightly jiggly but set around the edges.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Refrigerate overnight for best texture.
Before serving, mix sliced strawberries with strawberry preserves, lemon juice, and powdered sugar. Spoon the topping over the chilled cheesecake.
Slice and serve chilled.