Berrylicious Strawberry Crunch Cheesecake: A Sweet and Tangy Delight

Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 8-10 minutes, then set aside to cool while you prepare the cheesecake filling.
Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
Add the vanilla extract and sour cream, and beat until fully combined.
Add the eggs, one at a time, beating after each addition. Stir in the flour if using.
Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.
Bake for 50-60 minutes, or until the center is set and only slightly jiggles when shaken.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour before transferring to the fridge. Chill for at least 4 hours, or overnight for best results.
Prepare the Strawberry Topping:

In a small bowl, combine the chopped strawberries, sugar, and lemon juice. Toss to coat the strawberries evenly, then set aside to macerate for 15-20 minutes. This will allow the strawberries to release their juices and become even more flavorful.
Make the Crunchy Topping:

In a medium bowl, combine the crushed vanilla wafers or graham crackers with melted butter, sugar, and cinnamon. Stir until the mixture is evenly mixed and the crumbs are coated.
Assemble the Cheesecake:

Once the cheesecake has chilled, spread the macerated strawberries over the top.
Sprinkle the crunchy topping evenly over the strawberries.
Serve and Enjoy:

Carefully release the cheesecake from the springform pan. Slice and serve chilled for a delightful treat.
Serving and Storage Tips