Instructions

1. Grease your springform pan and line with parchment paper then preheat the oven to 350 degrees.
2. Mix cracker crumbs, butter, and sugar, and press into the prepared pan.
3. Bake for 12 minutes and let cool.

For the cream cheese filling

1. In a mixing bowl with the paddle attachment, beat cream cheese until smooth.
2. Add sugar, sour cream and vanilla.
3. Gradually add eggs, one at a time until fully incorporated.
4. Pour mixture into prepared pan with crust and bake for 60mins.
5. When finished, turn the oven off and crack the oven door for the cheesecake to cook for about an hour. Cooling slowly helps the cheesecake not to crack on top.
6. Chill after cooling period for 8-24hrs.

For the strawberry topping

1. On medium heat, add half of the strawberry and sugar in a saucepan and simmer for 7 mins until the strawberries starts to break down.
2. Mix in the cornstarch and water.
3. add the rest of the strawberry and continue cooking for about 3 mins.
4. Remove from the heat and stir in vanilla.
5. Let cool at room temperature before adding to the cheesecake.
6. Refrigerate for 3 hours then enjoy!