Strawberry Cheesecake

Preheat the oven to 180°C (350°F).

In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed.

Press the mixture into the bottom of a 23 cm (9 inch) springform pan to form the crust.

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add the vanilla extract and mix well.

Add the eggs one at a time, mixing on low speed until just combined after each addition.

Stir in the sour cream until the mixture is smooth and creamy.

Pour the cream cheese mixture over the crust in the springform pan.

Bake in the preheated oven for 50 minutes or until the center is set but slightly jiggly.

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

Refrigerate the cheesecake for at least 4 hours or overnight to set completely.

Before serving, top the cheesecake with fresh strawberries and drizzle with strawberry glaze.