1 tablespoon vanilla extract, or vanilla bean paste
1 lb strawberry (455 g), stemmed and haled
¾ cup sugar (150 g)
2 tablespoons corn syrup
3 tablespoons water
2 tablespoons cornstarch
How to Make It
Make the crust: Preheat the oven to 350°F (180°C).
Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
Bake the crust for 5–10 minutes, until firm.
Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
Pour the cream cheese filling into the prepared crust.
Bake for 45–60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2–3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.