Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan.
  2.5 cups graham cracker crumbs
• Bake the crust for 10 minutes. Remove from oven and let cool slightly.
• In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined.
  2.5 cups graham cracker crumbs
• Pour the cheesecake filling over the cooled crust. Bake for 35-40 minutes, or until the center is almost set but still slightly jiggly.
• While the cheesecake is baking, prepare the crunch topping. In a medium bowl, combine flour and sugar. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2.5 cups graham cracker crumbs
• Stir in the chopped strawberries until evenly distributed.
  2.5 cups graham cracker crumbs
• Remove cheesecake from oven. Sprinkle the strawberry crunch topping evenly over the surface of the cheesecake. Return to oven and bake for another 10-15 minutes, or until the topping is golden brown and the cheesecake is fully set.
• Let the cheesecake cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
• Serve chilled. Enjoy!