Preheat your oven to 350° F. Place your cookies in a food processor or blender, and grind them until fine crumbs form. You can also transfer the graham crackers to a gallon-size plastic bag, and crush them with a rolling pin. Then, transfer the crumbs to a medium bowl, and add the sugar and melted butter. Mix until well combined.

Next, pour the mixture into a 9-inch or 10-inch springform pan, spreading it out evenly. Press the crumbs down along the bottom and sides of the pan. Be sure to pat them evenly! Or, use the back of a measuring cup or spoon to pat the crumbs and form the crust. Then, bake for 10 minutes. Then, remove the crust from the oven, set it aside, and reduce the oven temperature to 325.

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

Bring about 8-10 cups of water to a boil. Next, place one oven rack at the bottom of the oven and another in the center. Then, 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.

Next, 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.

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 55-65 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.

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 strawberry topping is cooled, adjust the sauce to your desired thickness by adding water to the sauce. Be sure to only add about 1 tsp of water at a time. I like my sauce to be slightly thick and jammy, but saucey enough so it’ll run off the sides a bit when I slice it.

Once the cheesecake has cooled, remove it from the refrigerator and evenly add the sauce to the top of the cheesecake.

Then, add your sliced strawberries to the top. I like to place them in a spiral design and garnish with mint springs. Pro tip: you can sprinkle a little sugar on top of the strawberries to make them glisten.

Next, slice up a piece and serve with whip cream and enjoy!