Strawberry Cheesecake

Preheat oven to 350 degrees F. Spray a 9-inch springform pan with nonstick baking spray. Line the sides of the pan with 3-inch wide parchment paper strip. Wrap the outside of the prepared springform pan with two layers of heavy duty foil.

In a medium bowl, add the 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and melted 1/3 cup salted butter. Mix until the graham crackers are coated in the butter.

Press the crust evenly and firmly into the bottom and 2/3 of the way up a 9-inch springform pan.

Place in the fridge or freezer to chill while working on the cheesecake batter. For a firmer crust, place in the preheated oven and bake for 13 minutes and then let cool.

In a large mixing bowl, add the 32 ounces cream cheese. Beat using a hand mixer on medium speed until smooth and creamy.

Add in the 1 1/4 cups granulated sugar and beat until combined. Scrape down the sides and bottom of the bowl.

Add in the 1/2 cup full-fat sour cream and 2 teaspoons vanilla extract. Beat until smooth and creamy. Scrape down sides of the bowl.

Add the 5 large eggs, one at a time, and beat in each egg just until combined. Scrape down the side and bottom of the bowl before adding the next egg.

Pour the filling in the crust. Give it a few gentle taps on the counter to remove any air bubbles.

Carefully place the cheesecake in a larger pan filled with 1 inch of hot water and place both pans in the preheated oven. Bake until the top of cheesecake turns golden, the edges are completely set, and the center only have a very slight jiggle to it, about 60 - 70 minutes.

Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.

Once the cheesecake is at room temperature, work on the sour cream topping.

In a small bowl, add the 1/2 cup full-fat sour cream and 2 teaspoons powdered sugar. Mix until combined.

Spread over cheesecake using an angled spatula.

Cover and refrigerate overnight until the cheesecake is set up.

Add 2 cups of the sliced strawberries, 1/4 cup water, 1 1/2 teaspoons cornstarch, and 1/2 cup granulated sugar in a medium saucepan over medium/high heat.

Let it come up to a boil while mashing the strawberries with the back of a wooden spoon and let boil for 8 to 10 minutes until the strawberries are broken down and the syrup has thickened.

Remove from the heat and stir in the remaining 1/2 cup of sliced strawberries.

Pour into a bowl and cover with plastic wrap. Chill for 2 to 3 hours. If you feel the topping has thickened too much, you can add a small amount (starting with 1 teaspoon) of warm water to loosen the topping before using it.

Just before serving, top the cheesecake with the strawberry topping.