Strawberry Cheesecake

1: Crush graham crackers and mix with melted butter, sugar, and pinch of salt.

2: Press mixture into the bottom of a 9-inch springform pan and bake at 350°F for 10 minutes.

3: Let crust cool, then wrap in foil to prep for next steps.

4: Change oven temp to 325°F.

5: In a bowl, cream together room temperature cream cheese, sugar, salt, and heavy cream.

6: Add in flour, lemon zest, lemon juice, and vanilla and mix until smooth.

7: Add in eggs one at a time and fold gently to mix, then add sour cream.

8: Pour filling into the baked crust and place pan into a water bath.

9: Bake at 350°F for 60-70 minutes or until the cake is somewhat set.

10: Turn off oven and let cool with the door closed for 20 minutes.

11: Open oven door slightly and let cool for another 30 minutes.

12: Remove from oven and cool in the water bath, then refrigerate covered with plastic wrap.

13: For the strawberry compote, heat strawberries, sugar, and lemon juice in a saucepan.

14: Stir until berries soften and release juices.

15: Mix cornstarch with 1 tablespoon of water, pour into saucepan, and thicken.

16: Add in vanilla and remove from heat. Let cool to room temperature before pouring on cheesecake.