Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Cut a round of parchment paper to fit the bottom of the pan and place it inside.

In a food processor, finely crush the red velvet cookies until they resemble fine crumbs. Transfer to a mixing bowl.

Pour the melted butter over the crumbs and mix until well combined and moistened.

Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool completely on a wire rack.

In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently, until the strawberries soften and release their juices, about 5-7 minutes.

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the simmering strawberry mixture and stir constantly until the mixture thickens, about 1-2 minutes.

Remove from heat and let cool completely. If desired, mash some of the strawberries for a smoother consistency, leaving some chunks for texture.

Reduce oven temperature to 325°F (160°C). Prepare a water bath by wrapping the outside of your springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan in a large roasting pan.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl.

Gradually add the granulated sugar to the cream cheese, beating until just combined and smooth. Do not overmix.

In a separate small bowl, whisk together the cocoa powder and all-purpose flour. Add this dry mixture to the cream cheese mixture and mix on low speed until just incorporated.

Add the eggs and egg yolks one at a time, mixing on low speed after each addition until just combined. Scrape down the sides of the bowl as needed. Avoid incorporating too much air.

Stir in the sour cream, vanilla extract, and red gel food coloring until the mixture is uniformly colored and smooth.

Pour about half of the red velvet cheesecake batter over the cooled cookie crust in the springform pan.

Spoon spoonfuls of the cooled strawberry swirl over the cheesecake batter. Pour the remaining red velvet batter over the strawberry layer.

Gently dollop remaining strawberry swirl over the top of the cheesecake batter. Using a knife or skewer, gently swirl the strawberry mixture into the top layer of the cheesecake batter to create a marbled effect.

Carefully place the roasting pan with the cheesecake into the preheated oven. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.

Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. Do not overbake.

Turn off the oven, crack the door open, and leave the cheesecake in the water bath for 1 hour to cool slowly. This helps prevent cracks.

Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let cool completely on a wire rack at room temperature.

Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy, about 2-3 minutes.

Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium until smooth. Beat in the vanilla extract.

If the frosting is too thick, add milk or heavy cream 1 tablespoon at a time until desired consistency is reached.

When ready to serve, run a thin knife around the edge of the cheesecake before releasing the springform pan. Top with the optional cream cheese frosting (piped or spread) and fresh sliced strawberries.