Cup of Yum
1. Preheat oven to 325 degrees Fahrenheit. Adjust the top rack to be positioned in the middle of the oven.
2. First, wrap the outside of the 10-1/2-inch springform pan in a double layer of foil. Covering the bottom and sides of the pan only from the outside will prevent the cheesecake from leaking water into the filling.

Cheesecake crust:

Cup of Yum
1. Finely chop the nuts or add them to a food processor.
2. Add all the ingredients to a large bowl and stir until well combined.
3. Press the mixture into a 10-1/2-inch buttered springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges. Set aside.
4. Refrigerate for at least 20 minutes.

Cheesecake Filling:

1. Make sure all the ingredients are at room temperature before you begin.
2. In the bowl of a stand mixer or a large bowl, using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
3. Add the sugar a little at a time and continue beating until well combined and creamy.
4. Add the eggs one at a time and beat after each addition until well combined.
5. Mix cornstarch with flour and add to the batter; whisk until thoroughly combined. Be careful not to over-mix. Add vanilla extract.
6. Add the sour cream and beat well, stopping to scrape the sides and bottom of the bowl.
7. Pour cheesecake batter into the prepared crust.

Bake:

1. Place the springform pan in a large roasting pan that is deep enough to add water to it. Pour HOT water into the roasting pan about halfway up the sides of the springform pan.
2. Bake in the preheated oven for one hour and 15 minutes.
3. Please don't open the oven door. At the 60-minute mark, check the cheesecake to see if it's done. A small area in the center should wobble slightly, and the edges should be puffed and light golden brown.
4. Turn the oven off, prop open the oven door, and leave the cake to cool for one hour.

Chill:

1. After one hour, remove the cheesecake from the oven and place it on a cooling rack for about two hours until it is cool enough to be transferred to the refrigerator.
2. In a medium bowl, whisk together the sour cream and sugar on medium-low speed until creamy and fully combined. Taste and add more sugar if needed.
3. Spread the topping over the cool cheesecake using an offset spatula.
4. Transfer to the refrigerator and chill for 24 hours.
5. Garnish with sliced fresh strawberries before serving.