Strawberry Cheesecake

¼ cups 250 g superfine granulated sugar½ cup 120 g sour cream room temperature2 teaspoons vanilla extract5 large eggs room temperature
TOPPING
½ cup 120 g sour cream room temperature2 teaspoons confectioners sugar
STRAWBERRY SAUCE
1 pound fresh strawberries sliced and divided½ cup 100 g granulated sugar
Instructions
Preheat oven to 350F. Place a large pan filled with 1inch 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 9inch springform pan lined with parchment. Wrap 2 pieces of heavyduty 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 mediumhigh 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.