Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
For the filling:
24 ounces (680g) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
For the strawberry topping:
2 cups fresh strawberries, sliced
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
For the crunch topping:
1 cup crushed graham crackers
1/2 cup chopped walnuts or pecans
1/4 cup melted butter
Instructions:
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar for the crust. Stir until the mixture resembles wet sand.
Press the crust mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to press it firmly.
In a large mixing bowl, beat the cream cheese, 1 cup granulated sugar, and vanilla extract until smooth and creamy. Add the eggs, one at a time, beating well after each addition.
Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.
Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional 1 hour to cool gradually.
While the cheesecake is cooling, prepare the strawberry topping. In a saucepan, combine the sliced strawberries, 1/4 cup granulated sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the strawberries release their juices. Remove from heat and let it cool completely.
In a separate bowl, combine the crushed graham crackers, chopped walnuts or pecans, and melted butter for the crunch topping. Mix well.
Once the cheesecake has cooled, spread the cooled strawberry topping over the surface of the cheesecake.
Sprinkle the crunch topping evenly over the strawberry layer, gently pressing it into the strawberries.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set.
Before serving, remove the sides of the springform pan. Slice and serve chilled.