Preheat the oven to 325 F. Spray a 9-inch springform pan with nonstick spray.

In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream, and vanilla.

Pour the batter into the prepared pan.

Bake the cheesecake for 45 minutes. Let it cool on a wire rack for at least an hour, then freeze completely (4 to 5 hours or overnight).

Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick spray, line with parchment paper, and grease and flour again.

Microwave the strawberries in a covered bowl until softened and very juicy, about 5 minutes. Extract the juice and boil until syrupy, about 6 to 8 minutes.

Whisk in the milk, egg whites, and vanilla.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Blend in butter until crumbly. Mix in milk mixture until smooth.

Divide the batter between the prepared pans, smooth the tops, and tap the pans to settle.

Bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool for 10 minutes, then remove from pans and cool completely.

In a large bowl, use an electric mixer to combine the cream cheese and butter, and beat until smooth.

Add the vanilla, strawberry puree, and cream, mixing until well combined. Gradually mix in powdered sugar until desired thickness.

Place one cake layer on a cake plate. Remove the cheesecake from the freezer, trim if necessary, and place it on top of the cake layer.

Add frosting on top of the cheesecake, then place the second cake layer above it.

Apply a crumb coat layer of frosting to the cake and refrigerate for 30 minutes.

Add a second layer of frosting if needed, decorate and refrigerate until ready to serve.