Preheat oven to 375°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

Combine the flour, sugar, baking powder and baking soda in the bowl of a food processor.

Add the butter and pulse in food processor until combined and mixture resembles coarse crumbs.

Slowly add the heavy cream and pulse in food processor until just moistened.

Gather the dough into a ball. Mixture will still be crumbly and loose. Gently knead dough on a non-stick surface until just smooth, about five turns.

Press the dough into an even layer in the springform pan.

Bake for about 20 minutes or until edges are golden.

Remove the shortcake from the oven and remove from cake pan. Allow to cool completely on cooling rack.

Combine the sugar and cornstarch in a saucepan. Stir in strawberry puree and water.

Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.

Allow to boil for 1 minute, then remove from heat. Cool completely.

To prepare the springform pan for the cheesecake, wash it (from baking the shortcake), spray with non-stick spray and reassemble with the shortcake in the bottom of the pan. Line the inside edge of the pan (between the pan and the shortcake) with parchment paper to help the cheesecake not stick to the sides of the pan and to make sure that the filling doesn’t end up higher than the sides of the pan.

Slice 6-10 strawberries that are about the same size and place them around the outer edge of the shortcake. They should be pressed against the inside of the springform pan, standing on top of the shortcake. Set prepared pan aside.

Add the cream cheese and sugar to a large mixing bowl and beat until well combined and smooth. Set aside.

Add the whipping cream, powdered sugar and vanilla extract to a large mixing bowl and whip on high speed until stiff peaks form.

Fold the whipped cream into the cream cheese mixture in 2 parts, gently folding until well combined. Set aside.

Spread about 1/2 cup of the cheesecake filling on top of the shortcake and spread into a thin layer.

Cut the green tops off of another 18-24 strawberries. Arrange the strawberries top-down on top of the thin cheesecake layer. Leave some space between each of the strawberries so that they aren’t touching and cheesecake can be added to fill in the space. The number of strawberries you use will depend on how big they are and how closely you place them.

Drop remaining cheesecake filling on top of the strawberries in spoonfuls, making sure it fills in all the spaces. Spread the remaining cheesecake evenly over the strawberries. Depending on the size of the berries, they might poke through the top of the cheesecake a bit – that’s okay.

Refrigerate cheesecake until firm, about 4-5 hours.

Once the cheesecake is firm, remove from spring form pan and place on serving platter.

To make the whipped cream, add the cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

Pipe the whipped cream around the outer top edge of the cheesecake.

Slice the remaining strawberries and arrange on top of the cheesecake, inside the whipped cream. Top with the cooled strawberry sauce.

Refrigerate until ready to serve. Cheesecake is best stored in an air tight container in the fridge and eaten within 3-4 days (the length that it’s good for may depend on your particular strawberries).