easy and delicious cheesecake
Preheat oven to 425°F. Wrap a double thickness square of heavy-duty aluminum foil around the outside bottom and sides of a 9″ springform pan. Combine graham cracker crumbs and 1/4 cup sugar in medium bowl, stir in melted butter. Press crumbs firmly onto bottom and 1″ up the sides of the springform pan; bake 10 minutes. Meanwhile, beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on low speed just until smooth. Add eggs, one at a time, beating on low just until incorporated. Scrape down side between eggs and add vanilla with last egg, do not over beat. Pour cream cheese mixture gently over hot, baked crust. Bake 45 minutes. Combine sour cream and 2 Tbsp sugar, carefully pour over hot cheesecake to within 1/2″ of edge and continue baking 10 minutes. Cool cheesecake on wire rack to room temperature then refrigerate until ready to serve. Serve with fresh strawberries and strawberry syrup.
Makes 12 servings.