Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan, making sure to create a solid base. Bake the crust for about 10 minutes until lightly golden, then remove and let it cool completely.

Lower the oven temperature to 300°F (150°C). In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer until smooth and creamy, which should take about 2-3 minutes. Gradually add in the sugar and mix well, followed by the sour cream, vanilla extract, and a pinch of salt. Carefully mix in the eggs one at a time until just combined, avoiding overmixing to keep the filling smooth.

Pour the creamy filling over the cooled graham cracker crust in the springform pan. To prevent cracking, place the pan in a larger baking dish filled with hot water—this creates a gentle steam bath during baking. Bake the cheesecake for approximately 1 hour, or until the edges are set but the center remains slightly wobbly. After baking, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

After the hour in the turned-off oven, remove the cheesecake carefully from the water bath. Allow it to cool at room temperature for 1½ hours. Once it’s only slightly warm, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to achieve the best texture and flavor for your strawberry cheesecake.

While your cheesecake is chilling, make the strawberry topping. Start by pureeing half of the diced strawberries with cornstarch in a small saucepan over medium heat. Add sugar and cook the mixture until it thickens, stirring frequently. Once thickened, mix in the remaining chopped strawberries. Allow the topping to cool completely before spreading it over the chilled cheesecake.

When you’re ready to serve the strawberry cheesecake, gently release it from the springform pan. Spread the cooled strawberry topping evenly across the cheesecake or serve it on individual slices. Don’t forget to enjoy each slice chilled to experience the delightful flavors created in this classic strawberry cheesecake recipe!