Mix graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then let cool.
2. Make the Cheesecake Filling
Beat cream cheese until smooth.
Add sugar and vanilla, mixing until creamy.
Beat in eggs one at a time.
Stir in sour cream until fully combined.
Pour filling over cooled crust.
3. Bake the Cheesecake
Bake for 50–60 minutes, until the center is just set (slightly jiggly).
Let cool at room temperature for 10 minutes.
4. Prepare Strawberry Crunch Topping
In a small bowl, mix chopped strawberries with sugar and lemon juice; let sit 10 minutes.
In another bowl, combine graham cracker crumbs and melted butter.
Gently fold the graham butter mixture into the macerated strawberries.
5. Assemble & Chill
Spread the strawberry crunch topping evenly over the cheesecake.
Refrigerate for at least 4 hours, preferably overnight, before slicing.
🥄 To Serve
Slice and serve chilled.
Optional: drizzle with strawberry sauce or a bit of whipped cream for extra indulgence.
💡 Tips
For a smoother cheesecake, strain the sour cream to remove excess moisture.
Swap strawberries with raspberries, blueberries, or a mixed berry blend for variety.
Keep refrigerated — this cheesecake is best served cold for a firm texture.
I can also give you a quick no-bake strawberry crunch cheesecake version that’s ready in under 30 minutes if you want a faster dessert. Do you want me to share that?
