Warm the oven to 350°F (175°C) and give a 9-inch springform pan a light greasing. For an extra-smooth bottom that makes slicing a breeze, line the base with parchment paper. Wrapping the pan in foil later will protect your crust from any water during baking.

Combine the graham cracker crumbs with melted butter and brown sugar until the mixture sticks together. Press it evenly into the pan so it forms a firm, even layer, this helps every slice stay neat. Bake for about 10 minutes until it’s lightly golden and smells irresistible. While it cools, you can get started on the filling.

Boil some water for a water bath, which is the secret trick for a creamy, crack-free cheesecake.

Beat the cream cheese until it’s smooth and fluffy, then gently mix in the sugar and sour cream. Stir in the vanilla, lemon juice, and a pinch of salt to brighten the flavors and make the filling taste fresh and lively.

Add the eggs one by one, folding carefully after each to keep the batter silky and smooth. Once all the eggs are incorporated, gently fold everything with a spatula until it’s perfectly creamy, almost like tucking the batter in for a cozy little nap.

Pour the filling over the cooled crust, and lightly tap the pan on the counter to release any trapped air bubbles. Place your pan inside a larger baking dish and carefully pour in the hot water so it comes about an inch up the sides.

Bake for 50–65 minutes until the edges are set but the center still has a gentle wobble. Turn off the oven, prop the door open slightly, and let it rest inside for about 40 minutes. Then move it to the counter to cool completely before refrigerating for at least 3 hours so it sets perfectly.

While the cheesecake is chilling, make the strawberry topping. Combine the diced and halved strawberries with sugar and a little water in a saucepan. Simmer gently until the diced strawberries start to break down into a sweet, juicy sauce. Mix the cornstarch with a little water and stir it in to thicken. Add the remaining halved strawberries at the end, cooking just briefly so they stay slightly intact. The sauce will thicken more as it cools, so don’t worry if it seems a little loose at first.

Once the cheesecake is chilled, pour the strawberry sauce over the top. Slice carefully to reveal the layers of buttery crust, creamy filling, and fresh strawberries. Enjoy!