Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by spraying it with nonstick spray.
In a large mixing bowl, use an electric mixer to blend the cream cheese until smooth and creamy, about 1 to 2 minutes. Add the granulated sugar and salt, mixing for an additional 2 minutes.
Slowly add the eggs one at a time, blending after each addition. Finally, fold in the sour cream, heavy whipping cream, and vanilla extract until everything is combined and smooth.
Pour this luscious batter into the prepared springform pan.
Bake your cheesecake for about 45 minutes. It should be set around the edges but still slightly jiggly in the center.
Let it cool on a wire rack for at least an hour, then place it in the freezer to chill completely for 4 to 5 hours or overnight if possible.
Once your cheesecake is set, preheat your oven to 350°F (180°C).
Prepare two 9-inch round cake pans by spraying them with nonstick spray, and line them with parchment paper for easy release.
For the cake layers, microwave the frozen strawberries in a covered bowl for about 5 minutes until they are soft and juicy.
Strain the strawberries using a fine-mesh strainer placed over a small saucepan, pressing with a rubber spatula to extract as much juice as possible.
Boil the strained strawberry juice over medium-high heat, stirring occasionally until it thickens and measures about ¼ cup, approximately 6 to 8 minutes.
Off the heat, whisk in the whole milk and set aside.
In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
Add the softened unsalted butter a bit at a time, mixing until the texture resembles small peas.
Gradually add half of the milk mixture, increase the mixer speed to medium-high, and beat for about 1 minute until light and fluffy.
Lower the speed and add the remaining milk mixture, mixing until just incorporated.
Divide the cake batter evenly between the prepared pans, smoothing the tops with a rubber spatula.
Bake for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans on a wire rack for about 10 minutes.
Carefully remove the cakes by inverting them on the rack, discarding the parchment paper, and allowing them to cool completely.
While the cakes cool, prepare the frosting by combining the remaining cream cheese and softened unsalted butter in a large bowl. Beat until smooth.
Stir in the vanilla extract, strawberry puree, and heavy whipping cream. Gradually mix in the powdered sugar until you reach your desired frosting consistency.
To assemble, place one cake layer on a serving plate.
Carefully remove the chilled cheesecake from the freezer and release it from the springform pan. Trim the cheesecake edges if necessary.
Spread a layer of frosting on top of the first cake layer, place the cheesecake on top, and add more frosting before topping it with the second cake layer.
Apply a crumb coat of frosting around the entire cake to trap any crumbs. Chill the cake in the refrigerator until set.
