Directions

• FOR THE CRUST:
• Adjust oven rack to the lower-middle position and preheat oven to 325° F.
• Mix the cookie crumbs and the melted butter until well combined and moistened.
• Press the crumbs into the bottom of a 9-inch springform pan. Using a flat bottomed measuring cup, press the crust firmly and evenly into the bottom of the pan,
• Bake on a lower-middle rack until golden brown around the edges and fragrant, about 13 minutes. Set aside to cool.
• FOR THE FILLING:
• Make sure the cream cheese, sour cream, and eggs are at room temperature for a silky smooth texture.
• Increase the oven to 500° F.
• Using a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, and one half of the sugar on medium-low speed for about 1 minute, until combined.
• Beat in remaining sugar and beat until combined, about 1 minute. Scrape the paddle and the bowl well.
• Add sour cream, lemon juice, and vanilla and beat at low speed until combined, about 1 minute. Scrape the paddle and the bowl well.
• Add egg yolks and beat until combined, about 1 minute. Scrape the paddle and the bowl well.
• Add whole eggs, two at a time, and beat for about 30 seconds after each addition, scraping the paddle and the bowl after each addition.
• Strain filling in a wire mesh strainer set over a bowl.
• Tap bowl on the counter several times so that any large air bubbles come up.
• Brush the sides of the springform pan with butter and place on a baking sheet. Pour the filling into the pan and set aside for 10 minutes, allowing any air bubbles to rise to the top. Pop any unpopped bubbles with a fork.
• Bake in a 500° F oven, checking with an oven thermometer, for 10 minutes.
• Reduce the temperature to 200° F and continue to bake until the center of the cheesecake registers 150° F on an instant-read thermometer, about 1 ½ hours.
• Keep an eye on the oven thermometer to be sure the temperature is dropping to 200° F. If it doesn’t drop, crack the oven door open until the 200° F is reached.
• Place the pan on a cooling rack for 5 minutes, then run a knife around the cake to loosen it from the edges of the pan. Allow to cool to room temperature, 2 ½-3 hours.
• Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours.
• 16 ounces (400 g) whole strawberries, diced
• tablespoons cornstarch
• cup (200 g) granulated sugar
• teaspoons vanilla extract
• teaspoon salt
• STRAWBERRY TOPPING:
• Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.
• Cook over medium heat, stirring constantly until thickened, about 15 minutes.
• Remove from heat and stir in the vanilla, and salt. Pour through sieve/strainer. Set aside to cool for about 40 minutes.
• Spread the topping evenly over the cheesecake or over individual slices just before serving. Top with sliced strawberries.
• TO SERVE:
• Gently unmold cheesecake and remove the sides of the pan. Slide a thin metal spatula between the crust and pan bottom. Gently slide cheesecake onto a serving platter. If the bottom of your pan has a small lip around it, it may be easier to leave the pan bottom under the cheesecake and place it on the serving plate.