Step 1

Preheat oven to 325°F (163°C). Grease a 9×13 pan.2.

Step 2

Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.3

Step 3

Bake the crust for 10 minutes, then set aside to cool.4

Step 4

Reduce the oven temperature to 300°F (148°C).5.

Step 5

n a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.6.

Step 6

dd the sour cream and vanilla extract mix on low speed until well combined.7.

Step 7

dd eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.8.

Step 8

our the batter into the pan with the crust and spread evenly.9.

Step 9

ake the cheesecake for 30 minutes.10.

Step 10

Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes.11.

Step 11

Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.12.

Step 12

Put the cheesecake in the fridge to cool completely, 3-4 hours.13.

Step 13

To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree.14.

Step 14

Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes.15.

Step 15

Allow to boil for 1 1/2 minutes, then remove from heat.16.

Step 16

Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes.17.

Step 17

Pour the topping over the cheesecake and allow to cool completely, 3-4 hours or overnight. You could serve the sauce immediately, but it will thicken as it cools.18.

Step 18

To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.