• Preheat oven to 350°F. Place a large pan filled with 1-inch water in the oven.

CRUST

• Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
• Press crust onto the bottom and ⅔ of the way up a 9-inch springform pan lined with parchment. Wrap 2 pieces of heavy-duty tin foil around the bottom and sides of the pan. Place into the oven and bake for 13 minutes until the edges of the crust are golden.

FILLING

• Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.
• Beat in the sugar and scrape down the sides of the bowl.
• Add in the sour cream and vanilla.
• Blend until smooth and creamy. Scrape down sides of the bowl. With the mixer on low, add in eggs one by one until fully incorporated.
• Pour the filling in the crust. Carefully place cheesecake into the preheated water bath. Bake until the top of cheesecake turns golden, about 60 - 70 minutes. Let cheesecake cool on a wire rack.

TOPPING

• Combine sour cream and sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.

STRAWBERRY TOPPING

• Add 2 cups of the sliced strawberries and granulated sugar in a medium saucepan over medium-high heat.
• Let it come up to a boil and boil for 2 to 3 minutes. The sugar should be dissolved and a strawberry syrup should form. Remove from the heat.
• Stir in the remaining sliced strawberries.
• Pour into a bowl and cover with plastic wrap. Chill for 2 to 3 hours.