Graham Cracker Crust
  • 1 1/2 Cups graham cracker crumbs (about 9 1/2 crackers)
  • 1 Tbsp. granulated sugar
  • 5 Tablespoons unsalted butter, melted
Filling and Topping
  • 1 Package (16 ounces) Driscoll's Strawberries
  • 4 Packages (8 ounces each) cream cheese, at room temperature
  • 1 1/4 Cups plus 2 tablespoons granulated sugar
  • 1 1/2 Teaspoons vanilla extract
  • 1 Cup sour cream
  • 4 large eggs
Graham Cracker Crust
  1. Preheat oven to 350°F. Stir graham cracker crumbs, melted butter and sugar together in a medium bowl. Press into bottom and at least 1-inch up sides of a 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake until crust is golden brown, about 12 minutes. Let cool completely on a wire rack. Reduce oven to 300°F.
Filling and Topping
  1. Hull 1/2 package of strawberries and puree in a blender or food processor. You should have about 3/4 cup puree. Beat cream cheese and 1 1/4 cups sugar in an electric mixer fitted with paddle attachment on low speed until smooth. Beat in vanilla until well combined. Add eggs, 1 at a time, on low speed, beating well after each addition and scraping sides of bowl as needed. Beat in strawberry puree until blended.
  2. Pour batter into cooled pan. Bake cheesecake about 1 hour 20 minutes or until edges are just set and center jiggles slightly. Remove from oven and let cool on wire rack 5 minutes. Stir together sour cream and remaining 2 tablespoons sugar in a medium bowl. Spread sour cream mixture on top of cheesecake in an even layer. Return to oven and bake 5 minutes longer. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven 1 hour. Remove from oven and cool completely.  Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.
  3. Using the remaining 1/2 package of strawberries, halve them and arrange in concentric circles on top of cheesecake to serve.