Strawberry Cheesecake A Slice of Summer Delight

Instructions:

1. Pulse graham crackers in a food processor until finely ground. Combine crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the springform pan. Bake for 8-10 minutes at 350°F (175°C). Let cool.
2. Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices. Simmer for 5-7 minutes, then remove from heat and let cool slightly. Puree the mixture in a blender or food processor until smooth. Strain (optional) to remove seeds.
3. Wrap the bottom of the springform pan tightly in several layers of aluminum foil to prevent leaks. Beat cream cheese and sugar until smooth and creamy. Add vanilla extract and salt; mix well. Beat in eggs one at a time, mixing well after each addition. Avoid over-mixing. Stir in sour cream and flour until just combined.
4. Pour half of the cheesecake filling into the prepared crust. Spoon dollops of strawberry puree over the filling. Pour the remaining cheesecake filling on top. Spoon more dollops of strawberry puree over the top layer. Use a knife or skewer to gently swirl the puree into the filling, creating a marbled effect. Don't over-swirl.
5. Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan (water bath). Bake at 325°F (160°C) for 75-90 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake cool in the oven for 1 hour.
6. Remove the cheesecake from the water bath and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving. Run a thin knife around the edge of the pan to loosen the cheesecake before releasing the springform.