Preheat the oven to 375°F. Grease the bottom and sides of a 10" springform pan.
Add graham crackers to a food processor. Start on low, then blend to high until crackers form fine crumbs (this step is optional if you're not able to find store-bought crumbs).
Add 3 cups graham crumbs, cinnamon, salt and melted butter to a large bowl. Mix together thoroughly.
Pour the crust into a springform pan. Press firmly into an even layer with fingertips. Set aside for now.
Cream Cheese Filling:
Add softened cream cheese, eggs, and sugar to a large bowl. Mix very well for 5 minutes using a hand mixer. Scrape down the sides with a spatula during the process.
Add in the sour cream and vanilla extract. Mix for another 5 minutes with a hand mixer.
Place the springform pan on a baking sheet lined with foil or parchment. Pour the cheesecake batter into the springform pan.
Bake for 60 minutes. The center will be jiggly and top will be golden brown. Let cool completely for at least 1 hour, then place in the fridge to chill overnight.
Strawberry Sauce Topping:
Chop fresh or frozen strawberries into small pieces.
Add strawberries, ½ cup sugar, lemon juice, and 2 Tbsp water to a pot. Bring to a boil and reduce to let simmer 3-4 minutes, unitl strawberries are softened.
In a small bowl, mix together the cornstarch and 2 Tbsp of water.
Remove pot from heat and stir in the cornstarch.
Heat for 1 more minute, then remove from heat and let cool completely. Sauce can be served warm or cold.
Assembly:
Slice the cheesecake with a sharp knife to break through the crust. Use a pie server to scoop onto plates and top with fresh strawberry sauce. Serve and enjoy!
Recipe Notes:
You will need a springform pan for this recipe. It’s a special kind of pan that has a base that separates from the side.
Mix ingredients very well. My dad has made many mistakes over the years and emphasizes this in his notes. A well-mixed filling truly makes the best cheesecake.
I recommend setting a timer while mixing. That way you know you’re mixing long enough.
I’m unable to find graham cracker crumbs locally (it’s hard to find “specialty items” in my town) so I used regular graham crackers and made them into crumbs using my food processor. This could also be done by adding the crackers to a bag and beating them with a rolling pin.
Place the springform pan on a baking sheet lined with aluminum. The cheesecake may leak a little through the bottom as it bakes and this pan will catch that liquid.
Let the cheesecake chill completely (preferably overnight) before serving. I always find that cheesecake tastes better the next day or two. You can make this recipe the night before you plan to serve.