Preparation

• Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper.
• In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan.
• In a separate bowl, beat the cream cheese until smooth, then add sour cream and vanilla extract, mixing well. Gradually incorporate the sugar.
• Pour the cheesecake mixture over the crust and smooth it out into an even layer.
• Bake for 30-35 minutes until set but slightly jiggly in the center. Let cool at room temperature.
• Refrigerate for at least two hours.
• Slice and top with fresh strawberries before serving.