Strawberry Cheesecake

1 1/2 cups graham cracker crumbs (8 sheets)

5 Tbs melted butter

3 (8 oz) pkg cream cheese, room temperature

1 cup granulated sugar, plus 2 Tbs

3 large eggs

1 cup sour cream

1 Tbs vanilla extract

1 (12 oz) pkg frozen strawberries, thawed

1 (16 oz) pkg fresh strawberries, halved and quartered

Preheat oven to 350° F. To make crust, combine graham cracker crumbs and melted butter. Press onto bottom of an 8 or 9-inch diameter spring form pan and place in the oven for 8 minutes. Reduce oven temperature to 325° F.

Using an electric mixer, blend cream cheese and 1 cup of sugar on low speed until creamy and no lumps remain. Add one egg at a time, letting each egg fully incorporate before adding another. Mix in the sour cream and the vanilla. Pour batter into pan and place in the oven.

Bake until center of cake no longer trembles when tapping sides of pan, about 60 to 80 minutes. Time will vary depending on size of pan. When ready, turn off the oven, open the door and leave the cheesecake in the oven for 30 minutes. Remove from oven and let cool at room temperature for 30 minutes. Release from pan and continue to cool overnight in the refrigerator.

To make the sauce, combine the thawed strawberries and remaining sugar in a saucepan. Bring to a boil over medium heat and let cook until thickened; about 10 minutes. Puree the sauce and set aside to cool.

Spread a thin, even layer of sauce over the cheesecake. Begin arranging the strawberries in on top of the cheesecake. Brush another layer of sauce over the top of the strawberries. Refrigerate for 1 hour before serving. Serve with additional strawberry sauce drizzled on the plate or over each slice.