Strawberry Cheesecake

Preheat oven to 175°C.

Combine graham cracker crumbs, melted butter, and sugar in a bowl.

Press mixture into the bottom of a 9-inch springform pan.

Bake crust for 10 minutes, then let cool.

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

Beat in eggs one at a time, then stir in vanilla and sour cream.

Fold in diced strawberries.

Pour filling over the cooled crust.

Bake for 60 minutes, or until the center is just slightly jiggly.

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

Refrigerate for at least 4 hours or overnight.

For the topping, combine sliced strawberries, strawberry jam, and water in a saucepan.

Cook over medium heat until the jam is melted and the mixture is slightly thickened.

Let cool slightly, then pour over the cheesecake.

Refrigerate for another 30 minutes to set the glaze.

Remove the sides of the springform pan and serve chilled.