Ingredients:
1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
3 (8 oz) packages cream cheese, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups fresh strawberries, hulled and diced
1/4 cup confectioners’ sugar
2 tablespoons lemon juice
Instructions:
Preheat the oven to 350°F. Grease a 9-inch springform pan.
In a medium bowl, mix together the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of the prepared pan.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue to beat until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Pour the cream cheese mixture into the prepared crust and smooth the top.
Bake the cheesecake for 35-40 minutes, or until the edges are set and the center is still slightly jiggly.
Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours or overnight.
In a small saucepan, combine the strawberries, confectioners’ sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the strawberries have broken down, about 10 minutes.
Spread the strawberry sauce over the top of the chilled cheesecake and serve. Enjoy!
