Preheat the oven to 350°F. For a cheesecake that releases cleanly every time, line both the bottom and sides of your 8 or 9-inch springform pan with parchment paper. The parchment keeps the crust from sticking and prevents the edges of the cheesecake from clinging to the pan as it bakes and cools. When it’s time to unmold, you’ll get smooth sides and an easy lift, no fighting with the pan or losing chunks of crust.

If using whole graham crackers, pulse or blend them into crumbs. In a small bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Transfer the mixture to an 8 or 9-inch springform pan. Use the bottom of a cup to evenly distribute and pack the crumbs. If desired, press some crumbs up the sides of the pan.

Bake the crust in the oven for 8-10 minutes, or until golden. Remove the pan and allow it to cool to room temperature. Reduce the oven temperature to 325°F. Instead of a water bath, place a roasting pan or 9×13 inch pan filled with a few inches of water on the bottom rack of the oven.

In a stand mixer or using a hand mixer, beat the cream cheese until smooth, about 2-3 minutes.

Add in the sugar and vanilla extract, beat again.

Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust.

Place the cheesecake on the rack above the pan of water and bake for 60-70 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.

Once the cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.

Once cool, remove the cheesecake from the oven. Allow it to continue to rest at room temperature, then cover the pan in plastic wrap and place in the fridge for at least 6 hours or overnight.

The strawberry topping can be made up to 2 days in advance and stored in the fridge.

Divide the 1½ pounds of strawberries in half. Dice one portion into small pieces and cut the remaining strawberries in half.

Add the diced strawberries, sugar, lemon juice, and vanilla to a small saucepan over medium heat. Stir to combine and bring to a boil.

Once boiling, reduce to a simmer and cook for 7–8 minutes, stirring occasionally, until the strawberries break down and release their juices. Use a potato masher to gently break down the strawberries, leaving some texture is fine.

Whisk the cornstarch and water together in a small bowl until smooth. Pour into the saucepan and stir to combine.

Add the halved strawberries and cook for 1–2 minutes, until slightly softened and the sauce is glossy and thickened.

Remove from heat and stir in the butter until melted.

Transfer to a heatproof bowl and let cool to room temperature, then refrigerate until fully chilled before spooning over your cheesecake.

Spoon over set cheesecake and flip the strawberry halves face-down for a clean presentation. Refrigerate at least 1 hour before slicing.