NY Style Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup brown sugar
03 - 5 tbsp unsalted butter, melted
04 - 1 tsp vanilla extract

→ Cheesecake Filling

05 - 32 oz cream cheese, softened
06 - 1 cup white granulated sugar
07 - 1/4 cup sour cream
08 - 3 eggs, room temperature
09 - 3/4 cup heavy whipping cream
10 - 3 tbsp cornstarch
11 - 2 tsp vanilla extract

→ Strawberry Topping (Optional)

12 - 1 lb strawberries, washed and stemmed
13 - 3/4 cup white granulated sugar
14 - 1 tbsp fresh lemon juice
15 - 1/4 cup water
16 - 1 tsp vanilla extract

# Instructions:

01 - Preheat the oven to 165°C (325°F) and grease a 23 cm (9 inch) springform pan. Prepare a large roasting pan that's bigger and longer than the springform pan. If concerned about water leakage, wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides.
02 - Combine graham cracker crumbs, melted butter, vanilla extract, and brown sugar in a mixing bowl until thoroughly mixed. Spray inside of the springform pan with cooking spray. Press the mixture evenly over the bottom and slightly up the sides of the pan.
03 - Beat cream cheese in an electric mixer on medium-high speed for 2-3 minutes until smooth and fluffy. Scrape sides and bottom of the bowl and beat for another minute. Add sugar while beating, then incorporate eggs one at a time. Mix in sour cream, vanilla extract, and heavy whipping cream until well combined. Reduce speed and add cornstarch, mixing until evenly incorporated.
04 - Transfer batter into the prepared springform pan and spread evenly.
05 - Place the springform pan inside a large roasting pan in the preheated oven. Carefully add hot water to the roasting pan, filling it about halfway up the side of the springform. Bake for 85-90 minutes.
06 - Turn off the oven and open the door halfway. Let cheesecake rest for 10 minutes before removing from oven. Remove foil wrap. After resting for 10 more minutes on the counter, run a butter knife between the edges of the cheesecake and the pan to separate. Cool for one hour, then cover with plastic wrap and refrigerate for at least 6 hours or overnight.
07 - Cut strawberries into small cubes. In a saucepan over medium heat, combine strawberries, water, and lemon juice. Cook for 2 minutes, then stir in sugar and vanilla. Continue cooking over medium-low heat for 10-15 minutes, stirring frequently.

# Notes:

01 - Cheesecake will remain fresh for up to 5 days when refrigerated in the original baking pan. Ensure the pan is tightly wrapped with plastic wrap after each serving.
02 - A small amount of water leakage into the foil will not ruin the cheesecake.

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