Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch cake pan with aluminum foil.

In a large mixer bowl, mix the cream cheese, sugar and flour together until well combined.

Add the sour cream and vanilla extract and mix on low speed until well combined.

Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.

Pour the cheesecake batter into the lined cake pan.

Place the cake pan inside another larger pan filled with warm water.

Bake for 55 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.

Crack oven door and leave the cheesecake in the oven for another 30 minutes.

Remove cheesecake from oven and chill until firm, 5-6 hours.

Preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch cake pans with parchment paper and grease the sides.

Combine the flour, baking powder and salt in a medium bowl. Combine the milk and strawberry puree in a measuring cup.

In a large mixer bowl, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.

Add the sour cream and strawberry extract and mix until combined.

Add half of the flour mixture to the batter and mix until combined. Add the milk/puree mixture and mix until combined. Add the remaining flour mixture and mix until well combined.

Add the egg whites to another bowl and whip until stiff peaks form.

Add the egg whites to the cake batter in two batches, gently folding until combined.

Divide the batter evenly between the prepared cake pans. Bake for 27-30 minutes.

Remove the cakes from the oven and allow to cool for 2-3 minutes, then remove from pans to a cooling rack.

To make the frosting, add the cream cheese to a large mixer bowl and beat until smooth, then set aside.

Add the heavy whipping cream, powdered sugar and vanilla extract to another bowl and whip until it just begins to thicken.

Add the cream cheese to the cream and whip until stiff peaks form.

Use a serrated knife to remove the domes from the top of the cakes. Place the first layer of cake on a serving plate.

Spread about 1 cup of frosting evenly on top of the cake layer.

Lift the cheesecake out of the cake pan and place it on top of the cake.

Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top.

Frost the outside of the cake, then pipe swirls of frosting on top.

Place sliced strawberries around the bottom edge of the cake and place strawberry halves on top.

Store the cake in the refrigerator until ready to serve. Best if eaten within 3-4 days.