For the crust:
- 2 cups of vanilla wafer crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake:
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
For the strawberry topping:
- 1 quart fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- Whipped cream for serving
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan with cooking spray or butter.
- In a medium bowl, mix the vanilla wafer crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of the prepared pan, using your hands or a flat-bottomed measuring cup to create an even layer.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling.
- In a large bowl, beat the cream cheese, sugar, flour, and vanilla extract until light and fluffy, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream and mix until fully incorporated.
- Pour the cheesecake batter into the prepared crust and smooth out the top with a spatula.
- Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Let the cheesecake cool to room temperature, then cover with plastic wrap and refrigerate for at least 2-3 hours or overnight.
- To make the strawberry topping, combine the sliced strawberries, sugar, cornstarch, and water in a medium saucepan.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Let the strawberry topping cool to room temperature, then pour it over the chilled cheesecake.
- Serve the cheesecake topped with whipped cream and additional sliced strawberries, if desired.
Enjoy your delicious Strawberry Shortcake Cheesecake!