Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
In a bowl, whisk together the gluten-free flour, sugar, baking powder, and baking soda.
Cut the cold butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
Gradually add a small portion of the heavy cream to the flour mixture to form a dough, press it into the bottom of the springform pan, and bake for 12 minutes.
While the base cools, beat the cream cheese and sugar until smooth in a large bowl.
Add eggs one at a time, followed by the remaining heavy cream and vanilla, mixing until just combined.
Fold in half of the fresh strawberries.
Pour the cheesecake mixture over the prepared biscuit base and smooth the top.
Bake for 20 minutes, then turn off the oven and let it sit inside for another hour to set.
Chill in the refrigerator for at least 4 hours before serving topped with remaining fresh strawberries.