Whisk together the flour, corn starch, baking powder, soda and salt. In a separate bowl, whisk together the buttermilk, oil, eggs, sugar and vanilla. Pour the wet ingredients into the dry and mix until waffle batter is completely smooth. Set aside for 30 minutes. Then prepare the waffles according to your waffle iron's directions. Most use about 3/4 cup of batter per waffle. Mine made six full size Belgian waffles.
While you are waiting for the waffle batter to rest, prepare the toppings...
In a sauce pan, whisk together the sugar, corn starch and water. Add the strawberries and orange juice and cook over medium heat until strawberries are completely soft. Use a potato masher to mash the strawberries so the syrup is smooth. Cook for about 5 more minutes to thicken and remove from heat.
With a hand or stand mixer, whip together the cream cheese, powdered sugar and vanilla until smooth.
Serve each waffle topped generously with the strawberry and cheesecake toppings.