A creamy and rich classic strawberry cheesecake with a buttery graham cracker crust, topped with fresh strawberries and a sweet strawberry glaze.

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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla and mix until combined.
Beat in eggs one at a time, mixing well after each addition. Stir in sour cream and heavy cream until fully incorporated.
Pour filling over cooled crust. Tap pan on counter to remove air bubbles.
Bake for 55–70 minutes, or until center is almost set but still slightly jiggly. Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.
Remove from oven and refrigerate at least 4 hours or overnight.
Top with halved strawberries and warm strawberry jam or glaze before serving.