Strawberry Cheesecake

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with foil.

Combine crushed graham crackers and melted butter in a bowl; mix until evenly moistened.

Press mixture firmly into the bottom of the prepared pan. Bake for 8 minutes; remove and cool.

Beat cream cheese on medium speed for 2 minutes until smooth and creamy.

Add sugar gradually while beating; mix for 3 minutes until well combined.

Add eggs one at a time, beating on low speed after each addition just until combined; do not overmix.

Stir in vanilla extract, sour cream, and lemon juice until smooth.

Pour filling over cooled crust. Place springform pan in a larger roasting pan; add hot water to roasting pan until it reaches halfway up the sides of the springform pan (water bath).

Bake for 45-50 minutes, until the top is set but the center still jiggles slightly when gently shaken (internal temperature at the edge should reach 150°F).

Turn off the oven and crack the door open 3 inches; let the cheesecake sit in the warm oven for 30 minutes.

Remove from oven and water bath. Cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.

Combine 1/4 cup sugar and 2 tbsp water in a small saucepan; bring to a simmer and cook for 3 minutes until slightly thickened. Cool to room temperature.

Gently toss strawberries with the cooled glaze.

Run a thin knife around the inside edge of the pan to loosen the cheesecake, then release the springform. Top with glazed strawberries just before serving.