Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh or frozen strawberries, thawed and pureed
For the topping:
- 1 pint fresh strawberries, hulled and sliced
Instructions:
Make the crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool completely.
Make the filling:
- In a large bowl, beat cream cheese until smooth.
- Gradually beat in sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Beat in sour cream until combined.
- Gently stir in strawberry puree.
- Pour filling over cooled crust.
Bake the cheesecake:
- Place springform pan in a water bath: Wrap the bottom of the springform pan in foil to prevent water from seeping in. Place the pan in a larger baking pan and fill with hot water halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until center is set but still slightly jiggly.
- Turn off oven and let cheesecake cool in the oven for an additional hour.
- Remove from water bath and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or overnight.
Top the cheesecake:
- Before serving, top with fresh sliced strawberries.
Enjoy!