Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and wrap the outside tightly with heavy-duty foil.

For the base: Whisk dry ingredients together. Beat butter and sugar until fluffy, then mix in the egg.

Whisk buttermilk, food coloring, vanilla, and vinegar together. Alternately add dry and wet ingredients to the butter mixture.

Pour batter into pan and bake for 20-25 minutes. Let cool completely. Reduce oven to 325°F (160°C).

For the filling: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix in eggs one at a time on low speed.

Pour filling over the cooled base. Place springform pan in a roasting pan filled with 1 inch of boiling water (water bath).

Bake for 60-70 minutes until edges are set but center jiggles slightly. Turn oven off, leave door cracked, and let cool inside for 1 hour.

Remove from water bath and chill in the refrigerator for at least 6 hours or overnight.

For the topping: Cook strawberries, sugar, and lemon juice over medium heat for 5-7 minutes. Stir in cornstarch slurry and boil for 1 minute until thickened. Cool completely.

Pour cooled strawberry topping over the chilled cheesecake before serving. Garnish with powdered sugar and mint.