Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup strawberry puree
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1 cup fresh strawberries, sliced

Instructions:

1. Preheat the oven to 325°F (165°C).
2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix well until all the ingredients are fully combined.
3. Pour the mixture into a 9-inch springform pan and press it down firmly with a spatula or the back of a spoon. Set aside.
4. In a separate mixing bowl, beat the cream cheese until it is smooth and creamy.
5. Add 1 cup of granulated sugar, and continue to beat until fully combined.
6. Add the eggs one at a time, making sure to fully incorporate each egg before adding the next.
7. Add in vanilla extract, flour, and heavy cream, and continue to beat until the mixture is smooth and creamy.
8. Add in the strawberry puree, and continue to beat until the mixture is fully combined.
9. Pour the mixture into the prepared crust in the springform pan, and smooth the top with a spatula.
10. Bake the cheesecake for 50-60 minutes or until the center is almost set. Remove from the oven and let cool to room temperature.
11. Once the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 2 hours or overnight.
12. When ready to serve, remove the cheesecake from the springform pan and place it on a serving dish.
13. Top the cheesecake with fresh sliced strawberries.
14. Slice and serve the cheesecake chilled.