Ingredients
Method
Step 1: Prep Your Pan & Oven
Set your oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
Step 2: Build the Crust
Mix the crushed cookies with melted butter until everything looks evenly coated. Press the mixture firmly into the bottom of your pan, creating a compact layer. Bake for 8–10 minutes, then let it cool completely.
Step 3: Mix the Cheesecake Filling
Beat the cream cheese until smooth—no lumps allowed here. Add sugar and vanilla, then mix until creamy. Crack in the eggs one at a time, mixing gently after each addition. Fold in sour cream, heavy cream, and flour until everything is silky and combined. Don’t overmix—this keeps the texture rich and not dense.
Step 4: Bake to Perfection
Pour the filling over your cooled crust. Place the pan into a larger baking dish and add hot water halfway up the sides (optional but recommended). Bake for 55–65 minutes. The center should still have a slight wobble—that’s exactly what you want. Turn off the oven, crack the door open, and let it rest inside for 1 hour.
Step 5: Chill & Set
Transfer the cheesecake to the fridge and let it chill for at least 4 hours (overnight is even better).This step locks in that ultra-creamy texture.
Step 6: Make the Crunch Topping
Pulse cookies and strawberries into crumbly bits. Mix in melted butter until the texture resembles damp sand. Sprinkle evenly over the chilled cheesecake.
Step 7: Prepare the Strawberry Sauce (Optional)
Cook strawberries, sugar, and lemon juice over medium heat until soft and juicy. Add the cornstarch mixture and simmer until thickened. Let it cool before serving.
Step 8: Slice & Serve
Carefully remove the cheesecake from the pan. Slice cleanly (wipe your knife between cuts for neat slices) and drizzle with sauce if desired.
Notes
