Ingredients

Crust:

• Granola cracker crumbs: 1/2 cup
• Granulated sugar: 1/4 cup
• Unsalted butter: 1/2 cup, melted

Filling:

• Cream cheese: 3 packages (8 oz each), softened
• Granulated sugar: 1 cup
• Vanilla extract: 1 tsp
• Lemon juice: 1 tsp
• Eggs: 3 large
• Sour cream: 1 cup

Strawberry Layer:

• Fresh strawberries: 2 cups, sliced
• Granulated sugar: 1/4 cup
• Cornstarch: 2 tsp
• Water: 1/4 cup

Topping:

• Heavy whipping cream: 1 cup
• Powdered sugar: 2 tsp
• Fresh strawberries: for garnish

Instructions

Crust:

1. Mix Ingredients:
   • In a medium-sized bowl, combine the granola cracker crumbs and granulated sugar.
   • Add the melted butter and stir until fully incorporated.
2. Prepare the Pan:
   • Line the bottom of a 9-inch springform pan with the mixture.
   • Place in the refrigerator while preparing the filling.

Filling:

1. Beat Cream Cheese:
   • In a large bowl, beat the softened cream cheese until smooth.
2. Add Sugar and Flavorings:
   • Add the granulated sugar, vanilla extract, and lemon juice. Beat until smooth.
3. Incorporate Eggs and Sour Cream:
   • Gradually add the eggs, beating well after each addition.
   • Fold in the sour cream until the mixture is smooth.

Strawberry Layer:

1. Cook Strawberry Mixture:
   • In a small saucepan, combine the sliced strawberries, granulated sugar, cornstarch, and water.
   • Cook over medium heat, stirring regularly until the liquid thickens and the strawberries soften.
   • Allow it to cool slightly.

Assemble the Cheesecake:

1. Layer the Filling and Strawberries:
   • Spread half of the cheesecake filling over the crust.
   • Add the strawberry mixture on top.
   • Cover the strawberries with the remaining cheesecake filling, smoothing the top with a spatula.

Bake the Cheesecake:

1. Prepare for Water Bath:
   • Preheat the oven to 325°F (165°C).
   • Place the springform pan into a large roasting pan.
   • Pour boiling water into the roasting pan, reaching halfway up the sides of the springform pan.
2. Bake:
   • Bake for 60 to 70 minutes, or until the center is almost set.
   • Turn off the oven and leave the door slightly open for an hour to allow the cheesecake to cool gradually.

Chill:

1. Refrigerate:
   • After cooling, refrigerate the cheesecake for at least 4 hours or overnight.

Topping:

1. Whip Cream:
   • Just before serving, whip the heavy cream and powdered sugar together until stiff peaks form.
2. Top the Cheesecake:
   • Spread the whipped cream over the top of the cheesecake.
   • Garnish with fresh strawberries.

Enjoy your mouthwatering strawberry cheesecake!

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