Preparation Steps

• Preheat oven to 325°F (163°C). Mix graham cracker crumbs, 0.33 cup sugar, and melted butter. Press into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then let cool.
• In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add vanilla extract and sour cream, mixing until combined.
• Add the eggs one at a time, beating on low speed just until combined. Do not overmix.
• Pour the cream cheese filling over the cooled graham cracker crust. Smooth the top with a spatula.
• Bake for 55-60 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
• Remove from the oven and chill in the refrigerator for at least 6 hours or overnight.
• To make the strawberry topping, combine strawberries, 0.25 cup sugar, and lemon juice in a saucepan over medium heat. Cook for 5 minutes until strawberries soften. Mix cornstarch with 1 tablespoon of water and stir into the saucepan. Cook for 1 more minute until thickened. Let cool.
• Spoon the cooled strawberry topping over the chilled cheesecake before slicing and serving.