Ingredients: For the Crust: 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup melted butter For the Cheesecake Filling: 4 (8 oz) packages cream cheese, softened 1 cup granulated sugar 1 teaspoon vanilla extract 4 large eggs 1 cup sour cream 1 cup heavy cream For the Strawberry Topping: 2 cups fresh strawberries, hulled and sliced 1/4 cup granulated sugar 1 tablespoon lemon juice Directions: Prepare the Crust: Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and set aside. Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream and heavy cream until smooth. Pour filling over the pre-baked crust. Bake the Cheesecake: Bake for 55-60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and let cheesecake cool in the oven with the door slightly ajar for 1 hour. Refrigerate for at least 4 hours or overnight. Prepare the Strawberry Topping: In a medium bowl, toss strawberries with sugar and lemon juice. Let sit for 30 minutes. Serve: Remove cheesecake from springform pan and top with strawberries before serving. Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 5 hours | Servings: 12
