Strawberry Cheesecake

Preheat the oven to 175°C (350°F).

In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust.

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

Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition until fully incorporated.

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 wobbly.

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 before serving.

Once chilled, remove the cheesecake from the springform pan and place it on a serving plate.

Top with fresh strawberries and drizzle with strawberry glaze before serving.