Set to 325°F (165°C). Grease a 9-inch springform pan.
Prepare the crust:
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press evenly into the bottom of the springform pan. Bake for 8–10 minutes. Let cool.
Make the cheesecake filling:
Beat cream cheese and sugar until smooth.
Add eggs, one at a time, then mix in vanilla extract and sour cream.
Pour over cooled crust and smooth the top.
Bake the cheesecake:
Bake for 45–50 minutes, until the center is set but slightly jiggly.
Cool to room temperature, then refrigerate 2–3 hours until chilled.
Prepare the topping:
Spread jam over the chilled cheesecake.
Arrange sliced strawberries on top and sprinkle with granola or crushed graham crackers.
Serve:
Slice carefully and garnish with whipped cream if desired.
💡 Tips
Use fresh, ripe strawberries for the best flavor.
For extra creaminess, beat the cream cheese until very smooth and lump-free.
Can make a no-bake version by combining cream cheese, sugar, sour cream, and whipped cream, then chilling in the crust for 4–6 hours.
Swap granola for crushed nuts for a different crunchy texture.
If you want, I can also give you a quick single-layer version of this cheesecake that sets in under 2 hours with minimal baking. Do you want me to do that?
