Enjoy the heavenly taste of this creamy cheesecake topped with a luscious strawberry glaze! 

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs
1/3 cup white sugar
1/2 cup unsalted butter, melted

For the filling:

4 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/2 cup sour cream
2 teaspoons vanilla extract
4 large eggs

For the strawberry topping:

2 cups fresh strawberries, hulled and sliced
1/2 cup white sugar
1 teaspoon vanilla extract
2 tablespoons cornstarch
1/2 cup water

Directions:

 Preheat the oven to 350°F (175°C).
 Mix graham cracker crumbs, 1/3 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
 In a large bowl, beat cream cheese and 1 1/4 cups sugar until smooth. Blend in sour cream and vanilla. Stir in eggs one at a time, just until blended. Pour over crust.
 Bake for 50 minutes. Turn off the oven and let the cheesecake cool inside with the door closed for 1 hour.
 For the topping, combine strawberries, 1/2 cup sugar, vanilla, cornstarch, and water in a saucepan. Cook over medium heat until thickened.
 Cool the strawberry mixture, then spread over the cooled cheesecake.
 Chill in the refrigerator for at least 4 hours before serving.