For the crust: – 1½ cups graham cracker crumbs – ¼ cup granulated sugar – ½ cup unsalted butter, melted For the filling: – 3 (8 oz) packages cream cheese, softened – 1 cup granulated sugar – 1 tsp vanilla extract – 3 large eggs – ½ cup sour cream For the topping: – 1½ cups fresh strawberries, halved – ¼ cup strawberry jam, warmed
Make the crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs one at a time, beating gently after each. Stir in sour cream until just combined.
Bake the cheesecake: Pour filling over the cooled crust. Bake for 55–65 minutes or until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill and top: Refrigerate for at least 4 hours or overnight. Before serving, arrange strawberry halves on top and brush with warm strawberry jam for a shiny finish.
Serve and enjoy: Carefully remove from the pan and slice. Enjoy your rich, creamy cheesecake with sweet strawberry goodness!