In a large mixing bowl, combine the flour, sugar, yeast, and salt. Add the warm milk, melted butter, and egg. Mix until a soft dough forms. Knead the dough for 8-10 minutes until smooth and elastic. Cover and let it rise in a warm place for 1-2 hours or until doubled in size.

In a small bowl, mix the brown sugar and ground cinnamon. Set aside.

Roll out the risen dough on a floured surface into a large rectangle (about ¼ inch thick). Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.

Roll the dough tightly into a log and slice it into 1-inch rolls. Arrange the rolls in a greased springform pan, leaving a little space between each roll for rising. Let the rolls rise for another 30 minutes.

Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes until golden brown. Remove from the oven and let them cool slightly.

In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract until fully incorporated.

Pour the cheesecake batter over the baked cinnamon roll base, spreading it evenly. If using strawberries, gently fold them into the batter before pouring.

Return the pan to the oven and bake at 325°F (160°C) for 40-50 minutes, or until the center is set. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.

Once the cheesecake has cooled to room temperature, cover it and refrigerate for at least 4 hours or overnight to set completely.

Remove the cheesecake from the springform pan, slice, and enjoy! Optionally, drizzle with cream cheese glaze or dust with powdered sugar for an extra touch.