Preheat your oven to 325°F (160°C).

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.

Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.

Bake for 10 minutes, then let it cool while preparing the filling.

In a large mixing bowl, beat the cream cheese and sugar until smooth.

Add the eggs one at a time, mixing on low speed.

Blend in the vanilla extract, sour cream, and heavy cream until fully incorporated.

Pour the filling over the cooled crust and smooth the top.

Place the springform pan on a baking sheet and bake for 55–60 minutes, or until the center is slightly jiggly but the edges are set.

Turn off the oven, crack the door open slightly, and let the cheesecake cool for 1 hour.

Refrigerate for at least 6 hours or overnight for best results.

In a small saucepan, combine the strawberries, sugar, cornstarch, and water.

Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.

Let the topping cool completely before spreading it over the chilled cheesecake.