Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper and grease the sides.

In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix until well combined.

Blend in the vanilla extract. Add eggs one at a time, mixing thoroughly after each addition.

Mix in sour cream and heavy cream until the batter is smooth.

Pour the batter into the prepared pan and bake for about 45-50 minutes, or until the center is set.

Remove from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Follow the instructions on the strawberry cake mix box to prepare two 9-inch (23cm) round cake layers.

Allow the cakes to cool completely on a wire rack.

In a large bowl, whip the heavy whipping cream until stiff peaks form. Set aside.

In another bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Place one strawberry cake layer on a serving plate. Spread a thin layer of frosting on top.

Carefully place the chilled cheesecake layer on top of the frosted cake layer.

Spread another thin layer of frosting over the cheesecake layer.

Place the second strawberry cake layer on top.

Frost the top and sides of the assembled cake with the remaining frosting.

Garnish with fresh sliced strawberries.

Refrigerate the cake for at least 1 hour before slicing to allow it to set.

Slice and serve chilled.