Graham Cracker Crust

1. Preheat the oven to 350F. 
2. Grease the inside of a 9” springform pan and line the bottom and sides with parchment paper. I like to spray the inside of the pan, remove the ring, lay a torn sheet of parchment over the bottom plate, and place the ring back on. For the sides, cut 2-3 strips of parchment paper and press up against the greased sides, ensuring they extend past the top of the pan (see picture in post for reference). 
3. Blitz the graham crackers in a food processor and then mix in the sugar and salt. 
4. Pour in the melted butter and stir to combine.
5. Press the crust into the pan, covering the bottom and about 2/3 up the sides.
6. If you have room in your oven for both the springform pan and a large baking sheet for the strawberries (both baking on the middle rack), you can set the crust aside and prep the strawberries. Then, bake both at the same time – baking the crust for just 10 minutes and then leaving in the strawberries to continue their bake.
7. If you don’t have enough room for both, bake the crust first for 10 minutes then continue on to the strawberries.

Roasted Strawberries

1. With the oven still at 350F, line a large rimmed baking sheet with parchment paper.
2. Halve the strawberries (or quarter any larger ones) and rinse clean.
3. Spread the berries onto the baking sheet and lightly pat dry with a paper towel.
4. Squeeze the juice of 1 lemon over the berries and sprinkle with sugar. Toss to coat.
5. Bake the berries for 25-30 minutes or until tender, fragrant, and juicy. 

Roasted Strawberry Cheesecake

1. When the berries and crust are done baking, drop the oven temperature to 325F. If needed, adjust the oven racks to where there’s one in the middle and one at the very bottom. To the bottom rack, add a large roast pan. 
2. For the strawberries, use half for the cheesecake batter and reserve the other half for topping later. To the half that goes into the batter, very roughly mash with a fork and scoop into a measuring glass along with its juices. It should measure about 1 3/4 cups of lightly mashed roasted strawberries. Set aside. To the other half of the strawberries, allow to fully cool and then store in an airtight container in the refrigerator. 
3. Now fill a medium pot with water and place over high heat to boil (this will be for the water bath). 
4. In a large bowl using a hand or stand mixer with the paddle attachment, add the cream cheese and mix on low speed just to smooth out.
5. Pour in the sugar and cornstarch and mix again on low speed to combine. 
6. Scrape down the bowl and mix again on low speed.
7. Scoop in the sour cream and mix on low speed to combine. Scrape down the bowl and mix again.
8. Still on low speed, mix in the eggs one at a time, scraping down the bowl between each egg. Mix in the vanilla with the last egg.
9. Last, mix in the mashed roasted strawberries on low speed.
10. Pour the batter into the crust and spread even.
11. At this point, the water on the stovetop should be boiling. Pull out the bottom rack containing the roast pan and very carefully pour the hot water into the pan. 
12. Now place the cheesecake on the middle rack just above the roast pan. Bake for 1 hour and 30 minutes. Test for doneness by gently nudging the pan. If the center wobbles like a bowl of milk, bake for another 15 minutes. If it has a loose jiggle, it’s done.
13. Keeping the cheesecake inside the oven, turn off the oven temperature and crack open the oven door. Leave it in there for 45 minutes.
14. Then allow the cheesecake to sit at room temperature for about 20 minutes, then chill it overnight uncovered.

Whipped Cream

1. Once the cheesecake has fully chilled, it’s ready to top. *See notes on storing the cheesecake for a couple days before serving. 
2. In a large bowl using a hand or stand mixer with the whisk attachment, add the cream cheese and mix to smooth it out.
3. With the mixer running, slowly trickle in the heavy cream. When about half is mixed in, stop and scrape down the bowl then mix again.
4. Continue slowly trickling in the heavy cream until it’s all mixed and smooth. Then crank it up to high speed and whip until you reach medium peaks with a smooth consistency(careful not to over whip).
5. Plop the whipped cream on top of the cheesecake. 
6. Pile the leftover roasted strawberries on top (or serve on the side) and drizzle on as much of the syrup as you like.
7. Now slice and enjoy!