- 1 cup graham cracker crumbs
- 2 ½ tablespoons butter
- 1 ½ tablespoons sugar
- 2 ½ pounds cream cheese, softened
- 1 1/2 cups sugar
- 3/4 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 5 eggs
- 2 egg yolks
- 1/2 cup sour cream
- 1 pound Strawberries
- ½ cup sugar
Preheat oven to 375 degrees F.
Butter the bottom of a 9-inch spring form pan.
In a mixing bowl, combine graham cracker crumbs, sugar and butter and mix well. Press this into the bottom of spring form pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
Increase oven temperature to 500 degrees F.
In a large bowl mix the cream cheese, sugar, and vanilla and beat with an electric mixer until light and creamy. Scrap the sides of the bowl a couple of times and re-beat.
Add the flour, then the eggs and yolks 1 at a time, mixing well after each one.
Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more.
Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
In a saucepan over medium heat, add the cut up strawberries, sugar, about a tablespoon of water, and cook until incorporated about 15-20 minutes.
To serve, top with sauce. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.