Strawberry Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and cool completely.
2. Make the filling
   In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and heavy cream until just combined. Be careful not to overmix.
3. Bake the cheesecake
   Pour the filling into the cooled crust. Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 50-55 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
4. Chill the cheesecake
   Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set properly and develop flavor.
5. Prepare the topping
   In a medium saucepan, heat strawberry preserves and lemon juice over medium heat until melted and smooth, about 3 minutes. Remove from heat and fold in the sliced fresh strawberries, gently coating them with the glaze. Let cool for 15 minutes.
6. Finish and serve
   Carefully run a knife around the edge of the cheesecake to loosen it from the pan, then remove the springform ring. Spoon the strawberry topping over the cheesecake, allowing some to drip down the sides. Slice with a clean, warm knife, wiping the blade between cuts for perfect slices.