1. Prepare the Crust

• Preheat oven to 325°F (163°C).

• Grease a 9-inch springform pan.

• Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.

• Press firmly and evenly into the bottom of the pan.

• Bake 8–10 minutes until golden. Set aside to cool.

2. Make the Cheesecake Filling

• Beat softened cream cheese and sugar until smooth and creamy.

• Add eggs one at a time, mixing gently after each.

• Stir in vanilla extract and sour cream.

• Fold in strawberry puree and food coloring if using.

• Pour evenly over the cooled crust.

3. Bake the Cheesecake

• Place springform pan in a larger baking dish.

• Pour hot water halfway up the sides of the outer dish (water bath).

• Bake 60–70 minutes until edges are set but center slightly jiggles.

• Turn off oven, crack door, and let cool for 1 hour.

• Refrigerate at least 4 hours or overnight.

4. Prepare the Strawberry Sauce

• In a saucepan, combine chopped strawberries, sugar, cornstarch, and water.

• Cook over medium heat, stirring constantly, until thick and glossy.

• Cool to room temperature.

5. Assemble and Garnish

• Spread strawberry sauce over chilled cheesecake.

• Garnish with fresh strawberries and crushed graham crackers.

• Slice and serve.