Preheat oven to 325 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a 3-inch strip of parchment paper.
In a microwave-safe bowl, add the graham cracker crumbs, sugar, and butter. Microwave for 45 seconds. Stir. Microwave for an additional 30 seconds and stir until the crumbs are all coated with butter.
Press the graham cracker crumbs evenly into the bottom of the prepared pan.
Place in the fridge to firm up while you prepare the cheesecake filling.
In a mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until the cream cheese is smooth. Scrape down the bowl.
Add in the sugar and beat on medium until combined.
Add in the vanilla extract and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
Add in the sour cream and heavy cream. Beat on medium until the mixture comes together. It will be runny.
Before adding the cheesecake mixture to the pan, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. Once you’ve added the cheesecake batter to the pan, place the pan in a slightly larger pan and fill it with about 1 inch of hot water. If you don’t want to use foil, you can place the springform pan in a slightly larger pan. Then place the two pans in an even larger pan and fill the largest pan with about 1 inch of hot water.
Pour the cheesecake batter into the prepared pan on top of the crust.
Place in the preheated oven and bake for 1 hour and 40 minutes to 1 hour and 50 minutes. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it’s done. If it jiggles all over, it needs to bake longer. The cook time may vary so always give it the jiggle test and bake longer if the center moves like wet batter instead of jello that’s set up.
Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
Once the cheesecake is at room temperature, place it in the refrigerator overnight to set up.
In a small saucepan, add in the strawberries and sugar. Turn the heat to medium and let it cook down for about 5 minutes. Stir occasionally. It will start to break down the berries and form a nice, thick syrup.
Place in a bowl and let cool. Store in the fridge,
Once the cheesecake is chilled, cut and serve. Add some chilled strawberry sauce on top.