In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in unsalted butter until mixture resembles coarse crumbs. Press into bottom of greased 9-inch springform pan.

Preheat oven to 350°F (175°C). Bake shortcake base for 15-20 minutes until golden brown. Cool completely.

In a large mixing bowl, beat cream cheese until smooth. Gradually add sugar, then eggs one at a time followed by vanilla. Mix until just combined.

Pour cheesecake filling over cooled shortcake base and smooth the top with a spatula.

Bake cheesecake at 325°F (160°C) for 45-50 minutes until edges are set and center is slightly jiggly.

Turn off oven, let cheesecake cool in oven with door ajar for an hour. Refrigerate for at least 4 hours or overnight.

Before serving, arrange fresh strawberries on top and add whipped cream. Slice with a warm knife for clean cuts.