Strawberry cheesecake

Instructions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan and set aside.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
3. In a large mixing bowl, beat the cream cheese and 1 cup sugar together with an electric mixer on medium speed until smooth. Add the vanilla extract, then the eggs one at a time, beating well after each addition.
4. Add the sour cream and heavy cream, and mix until fully incorporated and the batter is smooth.
5. Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
6. Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
7. Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
8. To make the strawberry topping, combine the sliced strawberries, 1/4 cup sugar, water, and lemon juice in a medium saucepan over medium heat. Cook until the strawberries break down and the mixture thickens slightly, about 10 minutes.
9. Let the strawberry topping cool to room temperature, then spread it over the chilled cheesecake before serving.