Strawberry Crisp Cheesecake

Place strawberries in a medium saucepan and heat to medium. Add sugar, vanilla, and lemon juice. Use a potato smasher to break down the strawberries. Cook for about 10-15 minute or until the jam just coats the back of the spoon, stirring frequently and scraping the sides with a rubber spatula. Remove from heat, set aside, and let cool.

Next, add the flour, oats, brown sugar, cinnamon, and butter into a medium mixing bowl. Use your hands to work the butter into the dry ingredients until a clumpy dough-like texture begins to form. Set aside in the refrigerator.

Preheat the oven to 350F.
Place your cookies in a food processor or blender and grind them until they are fine crumbs. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine. Then, place your graham cracker crumbs in a medium bowl. Add your sugar and melted butter. Mix until well combined.
Next, pour your cookie mixture evenly into a 9-inch or 10-inch springform pan. Press the crumbs down along the bottom and side of the pan to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust. Then, bake the crust for 10 minutes. Once done, remove from oven, set aside, and lower the oven temperature to 325.

Next, bring about 8-10 cups of water to a boil. Then, place one oven rack at the bottom of the oven and another in the center. Next, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.

In a large bowl, blend your cream cheese until smooth. Add sugar and beat until well incorporated. Add the vanilla, lemon juice and zest, and sour cream. Blend until well combined (this is the part where I like to sneak a taste). Scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed.
Add eggs one at a time, beating each egg into the mixture before adding another egg. Once well mixed, place the filling in the crust.
Next, pour the cooled strawberry jam on top of the cheesecake filling. Carefully spread the jam evenly.
Then, remove the streusel from the refrigerator and crumble on top of the strawberry jam.

Carefully place the cheesecake on the middle rack above the rack with the roasting pan of steamy water and close the oven door. Then, bake for 60-70 minutes. Give the cheesecake a gentle shake. It should still be a bit wobbly in the middle. Once done, turn the oven off, and crack the oven door. Leave the cheesecake in the oven for about 1 hour.
After about an hour, remove the cheesecake and let the cheesecake rest on the counter at room temperature for 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 4 hours or overnight.
Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator and run a warm knife around the edges to loosen it. Cut up a slice, add some whip cream and enjoy!