Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks. Lightly grease the pan.

Combine graham crumbs, sugar, and melted butter in a bowl. Press the mix into the bottom (and slightly up the sides) of your springform pan. Bake for 8 minutes, then let cool.

If using a thin red velvet sponge, press cake crumbs gently over the cooled crust. If folding crumbs into batter, skip separately pressing them and fold later.

In a large bowl, beat the room-temperature cream cheese until smooth and lump-free, about 2–3 minutes. Add sugar gradually and beat until creamy. Mix in vanilla, cocoa powder, and the pinch of salt.

Add eggs one at a time, mixing on low speed and scraping sides between additions. Stir in sour cream until smooth. If you want the red velvet visual, fold in red gel coloring until evenly mixed.

If you’re adding cake crumbs into batter, fold them in gently now.

Pour the filling over the crust (and cake crumbs, if used). Place the springform pan inside a larger baking pan and pour hot water into the outer pan until it reaches about halfway up the sides of the springform.

Bake at 325°F for 50–65 minutes. The center should be slightly jiggly but not liquid. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Remove from oven, let cool to room temperature, then refrigerate for at least 6 hours or overnight.

While the cheesecake chills, combine sliced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the strawberries release juices and the mixture is slightly thickened, about 6–8 minutes.

Stir in cornstarch slurry if you prefer a thicker glaze. Cool to room temperature, then refrigerate.

Run a thin knife around the pan edge, release the springform, and transfer to a serving plate.

Spoon chilled strawberry topping over the cheesecake, add dollops of whipped cream, and decorate with whole strawberries or white chocolate shavings.