Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
4 (8-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
Strawberry Topping:
1 pint fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 tablespoon lemon juice
Directions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 1/4 cups sugar and vanilla extract, mixing until well blended. Add the eggs, one at a time, beating on low speed after each addition until just blended. Add the sour cream and heavy cream, mixing until smooth.
Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger baking dish. Add hot water to the larger dish until it comes halfway up the sides of the springform pan (this is a water bath to prevent cracking).
Bake in the preheated oven for 1 hour and 15 minutes, or until the center is set and slightly jiggles when shaken. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.