Cup of Yum
1. Preheat oven to 325 degrees Fahrenheit. Adjust the top rack to be positioned in the middle of the oven.

Cheesecake crust:

Cup of Yum
1. Add all the ingredients to a large bowl and stir until well combined.
2. Press the mixture into 10 1/2 inches or 9-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.
3. Refrigerate for at least 20 minutes.
4. Cover the outside of the springform pan with foil, the bottom, and sides. It will later be placed in a pan with water, this is done to avoid water leaking into the cake.

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 and flour 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. Add the sour cream, and vanilla, and beat just until combined, stopping to scrape the sides and bottom of the bowl.
6. Pour cheesecake batter into the prepared springform pan. Level the top with a spatula.

Bake:

1. Place the cake in a large roasting pan, and add enough hot water, so it reaches the middle of the springform pan.
2. Bake in the preheated oven for 40-50 minutes.
3. Try not to open the door to the oven. At the 40-minute mark check on the cheesecake if it's done. A small area in the center should wobble slightly and the edges should be puffed.
4. Turn the oven off prop open the oven door and leave the cheesecake to cool in the oven for one hour.

Chill:

1. After one hour, remove from the oven and place it on a cooling rack for about 2 hours, until the cake is cool enough to be transferred to the refrigerator.
2. Using a butter knife, run it through the sides of the cheesecake, and transfer it to the fridge to chill for at least 6-8 hours or better overnight before serving.

Strawberry Topping:

1. Add diced strawberries, vanilla, sugar, lemon zest, and lemon juice to a saucepan. Stir and bring to simmer over medium heat. Simmer for 10 minutes until strawberries break down.
2. In a small bowl mix cornstarch with water until fully dissolved, then add to the saucepan with the strawberry mixture and stir.
3. Add halved strawberries, gently stir not to crush them, and cook for 1 minute to soften. The sauce will be syrupy. Remove it from the stove and cool. It will thicken as it cools.
4. Once cooled, if the sauce is too thick, stir in a bit of water to make it saucier.
5. Top the cheesecake with the strawberry sauce. Flip strawberry halves so they are facedown. Refrigerate 2 hours or more.
6. Garnish with fresh strawberries. Slice, serve, and enjoy.