Preparation Steps

• Preheat oven to 350°F. Place a large pan filled with 1-inch of water on the lower rack of the oven to create a water bath.
• Mix graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until the mixture resembles coarse sand.
• Press the crust mixture into the bottom and two-thirds up the sides of a 9-inch springform pan lined with parchment paper. Wrap the bottom and sides tightly with heavy-duty foil.
• Bake crust in the preheated oven for 13 minutes until edges are golden. Remove from oven.
• Beat cream cheese with an electric mixer until smooth and creamy.
• Gradually add 1.25 cups superfine sugar to the cream cheese; beat until well combined.
• Mix in 0.5 cup sour cream and vanilla extract until incorporated.
• Add eggs one at a time, beating on low speed after each addition until fully combined.
• Pour the filling over the crust. Carefully lower the springform pan into the water bath in the oven.
• Bake cheesecake for 60 to 70 minutes, or until the top is golden and center is set. Remove and cool on a wire rack.
• Mix 0.5 cup sour cream with 2 teaspoons confectioners' sugar and spread evenly over the cooled cheesecake. Refrigerate at least 4 hours or overnight.
• Heat 2 cups of sliced strawberries with 0.5 cup granulated sugar over medium-high heat until boiling. Boil for 2-3 minutes to dissolve sugar and form syrup. Remove from heat.
• Stir in remaining sliced strawberries, transfer to a bowl, cover with plastic wrap, and chill 2 to 3 hours.
• Serve the chilled cheesecake topped with the strawberry sauce.