“This one is a total winner! I can keep the ingredients on hand easily and everyone who tastes it thinks it’s the best thing ever”

Prepare the cheesecake crust: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Place in the refrigerator to set.
Create the cheesecake filling: In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla extract, beating well. Add eggs one at a time, then fold in sour cream.
Assemble and bake: Pour the cheesecake filling over the graham cracker crust. Smooth the top. Bake in the preheated oven for about 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Cool and chill: Turn off the oven, crack the oven door, and let the cheesecake cool for about an hour. Transfer to the refrigerator and chill for at least 4 hours, or preferably overnight.
Prepare the strawberry topping: In a saucepan, combine sliced strawberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring gently, until the mixture thickens and the strawberries become syrupy. Remove from heat and let it cool.
Add the finishing touch: Spread the cooled strawberry topping over the chilled cheesecake. Optionally, garnish with additional fresh strawberries or whipped cream.