Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line with parchment paper.

Beat cream cheese until smooth using an electric mixer.

Add sugar and beat until well combined.

Mix in eggs one at a time, scraping down the bowl between additions.

Beat in vanilla extract and sour cream.

Fold in flour until just combined.

Pour into prepared pan and bake for 45-50 minutes until center is almost set.

Cool completely and refrigerate for at least 4 hours or overnight.

Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper.

Whisk together flour, baking powder, and salt in a medium bowl.

Cream butter and sugar until light and fluffy, about 5 minutes.

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract.

Alternately add flour mixture and milk, beginning and ending with flour mixture.

Divide batter between prepared pans.

Bake for 25-30 minutes until a toothpick comes out clean.

Cool in pans for 10 minutes, then remove and cool completely on wire racks.

Combine strawberries, sugar, and lemon juice in a saucepan.

Cook over medium heat until strawberries release their juices.

Mix cornstarch with water and add to the strawberry mixture.

Simmer until thickened, about 5 minutes.

Cool completely before using.

Beat cream cheese and butter until smooth and creamy.

Gradually add powdered sugar, beating until well combined.

Mix in vanilla extract and salt.

Beat until light and fluffy, about 5 minutes.

Place one cake layer on a serving plate.

Spread a thin layer of frosting on top.

Place the cheesecake layer carefully on top.

Spread half of the strawberry compote over the cheesecake layer.

Add the second cake layer.

Frost the entire cake with remaining cream cheese frosting.

Top with remaining strawberry compote and fresh strawberries for garnish.