Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 24 oz cream cheese, softened (3 packages)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ¼ cup all-purpose flour
  • 2 cups fresh strawberries, hulled and sliced
  • (⅓ cup) granulated sugar (adjust based on sweetness preference)
  • (1 box) strawberry shortcake cookies or vanilla wafers, crushed (about two cups)

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until well blended.
  3. Press the mixture firmly into the bottom of a springform pan to form an even layer.
  4. Bake for about 10 minutes, then remove from oven and set aside to cool.
  5. In a large mixing bowl, beat softened cream cheese until smooth using an electric mixer.
  6. Gradually add sugar and vanilla extract; mix until combined.
  7. Add eggs one at a time, mixing on low speed after each addition just until blended.
  8. Mix in sour cream and flour until smooth.
  9. Pour cheesecake filling over cooled crust.
  10. (Optional) To prevent cracking, place springform pan in a larger roasting pan filled with hot water halfway up sides of springform pan.
  11. Bake for about 55 minutes or until edges are set but center is slightly jiggly.
  12. Turn off oven; crack door open slightly; allow cheesecake to cool inside oven for one hour.