Make the crust: Mix graham crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then cool slightly.
Prepare the filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mix well. Add eggs one at a time, beating gently. Stir in sour cream and flour until smooth and creamy.
Bake: Pour the filling over the crust. Bake for 55–65 minutes, until the center is almost set (a little jiggle is okay). Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Chill: Refrigerate for at least 4 hours or overnight.
Make the topping: Warm strawberry jam with lemon juice, then fold in sliced strawberries. Cool slightly.
Finish: Spread the strawberry topping over the chilled cheesecake. Slice, serve, and enjoy pure creamy bliss! 🍓
Would you like me to give you a no-bake strawberry cheesecake version too? It’s super easy — perfect for warm days or when you don’t want to use the oven.
