Creamy Strawberry Cheesecake with Buttery Graham Crust

Preheat the oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs with melted butter until well combined.
Press the mixture firmly into the bottom of a springform pan to form the crust.
Make the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and gently fold in chopped strawberries.
Assemble & Bake:

Pour the cheesecake batter over the prepared crust and smooth the top.
Bake for 40-45 minutes, or until the center is slightly set but still jiggly.
Remove from the oven and let cool to room temperature.
Chill & Serve:

Refrigerate for at least 4 hours (or overnight for best results).
Before serving, top with whipped cream and whole strawberries.
Slice, serve, and enjoy!
Serving and Storage Tips