Irresistible Baked Strawberry Cheesecake

Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan.

Bake for 10 minutes, then remove from the oven and let cool.

Prepare the Cheesecake Filling:

In a large bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and vanilla extract, mixing 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 batter is smooth.

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Bake the Cheesecake:

Place the cheesecake in the preheated oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

Prep Time: 30 minutes | Cook Time: 60 minutes | Total Time: 1 hour 30 minutes + chilling time

Calories: Approximately 450 kcal per serving | Servings: 12 servings