Preheat oven to 325°F (160°C).

In a medium bowl, combine red velvet cake crumbs, melted butter, and granulated sugar.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Bake for 10 minutes, then remove from oven and set aside to cool.

In a small saucepan, combine chopped strawberries, sugar, and lemon juice over medium heat.

Cook, stirring occasionally, until strawberries break down, about 8 minutes.

Stir in cornstarch slurry and cook another 1-2 minutes until thickened.

Remove from heat and let cool completely.

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

Add sugar and beat until well combined.

Add eggs one at a time, mixing after each addition.

Mix in vanilla extract, cocoa powder, sour cream, and red food coloring until fully incorporated.

Pour half of the cheesecake filling over the crust.

Drop half of the cooled strawberry swirl by spoonfuls onto the filling.

Using a skewer or knife, gently swirl the strawberries into the cheesecake.

Pour the remaining cheesecake filling on top, and repeat the strawberry swirl process.

Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (water bath).

Bake cheesecake for 55-60 minutes, or until the edges are set but the center slightly jiggles.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Remove from oven and water bath, then chill in the refrigerator for at least 4 hours or overnight.

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Remove cheesecake from springform pan and spread whipped cream evenly over the top.

Garnish with fresh strawberry slices and a sprinkle of red velvet cake crumbs.

Slice and serve chilled.