Instructions
Prepare the Crust:
Preheat the oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the sugar and vanilla extract, and continue to beat until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and heavy cream until the filling is smooth and creamy.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Place the pan on a baking sheet to catch any drips, then bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Serve:
Once the cheesecake is thoroughly chilled, remove it from the springform pan.
Top with whipped cream and fresh strawberries before serving.
