To make the strawberry cheesecake sauce, combine all ingredients into a medium saucepan and cook over medium to high heat. Stir the sauce occasionally for about 10-15 minutes until it begins to thicken.
Reduce the heat and stir for 1 minute before removing it from the heat and allow it to cool completely.

Preheat oven to 150C/300F/Gas 2 and spray the 9-inch round springform pan with non-stick baking spray and line the bottom with parchment paper. Set pan aside.

To make the cheesecake, place the cream cheese, sugar, and flour into a bowl and beat together until combined and smooth.

Beat in the sour cream and vanilla until combined.

Beat the eggs into the mixture, one at a time, until combined.

Pour half of the cheesecake batter into the prepared cake pan, then swirl half the strawberry sauce into the batter.

Add the remaining cheesecake batter, followed by swirling in the remaining strawberry sauce.

Fill a 9x13-inch baking dish halfway with hot water and place it onto the bottom rack of your oven.

Place the cheesecake on the top rack, above the center of the baking dish and bake for 1 hour.

When the time is up, turn off the oven and leave the cheesecake inside for another 45 minutes.

When the time is up, remove the cheesecake from the oven and leave it to cool completely at room temperature before placing it in the refrigerator to set overnight.

Increase the oven temperature to 180C/350F/Gas 4 spray two 9-inch round cake pans with non-stick baking spray. Set them aside.

To make the strawberry cake layer, place the strawberry cake mix, water, eggs, and oil into a mixing bowl and beat until well combined. Pour the cake batter into one of the prepared cake pans. Set aside.

To make the lemon cake layer, place the lemon cake mix, water, eggs, and oil into a mixing bowl and beat until well combined. Pour the cake batter into the other prepared cake pan.

Place both cake pans into the oven and bake for 25-35 minutes or until a toothpick comes out clean.

Leave the cakes to cool in the pans for 5-10 minutes then remove from the pans and transfer to a wire rack to cool completely.

When cool, use a knife or cake leveler to remove the dome from the cakes to create even layers.

Place the cakes into a cake tin or container and leave to rest overnight. This will allow the cakes to be more sturdy when you build the cake with the cheesecake layer.

When ready to decorate, make the frosting use an electric handheld or stand mixer and beat all the ingredients until combined and smooth, and it holds a peak.

To build the cake, place the strawberry cake layer onto a 10-inch round cake board or cake platter.

Scoop 1 cup of frosting onto the top of the strawberry cake layer and spread evenly.

Carefully remove the strawberry cheesecake from the cake pan and place it on top of the frosted strawberry cake layer.

Scoop 1 cup of frosting onto the top of the cheesecake layer and spread evenly.

Place the lemon cake layer on top of the frosted cheesecake layer.

Spread a thin layer of frosting around the top and sides of the cake to crumb coat it. Place the cake into the fridge for about an hour to firm up.

Scoop the remaining frosting into a piping bag fitted with a star tip.

Pipe swirls all around the sides and top of the cake to cover completely.

Place the completely frosted cake back into the fridge for 1 hour to firm up before slicing and serving. Enjoy!