Homemade Strawberry Shortcake Cheesecake

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan to prevent the cheesecake from sticking.
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the vanilla extract, and if the dough is too dry, add ice water one tablespoon at a time until it comes together. The dough should hold when pressed together but not be too wet.
Press the dough into the bottom of the prepared springform pan, forming an even layer. Bake in the preheated oven for 12-15 minutes, or until lightly golden brown. Remove from the oven and let it cool while you prepare the cheesecake filling.

In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Use an electric mixer on medium speed for about 2-3 minutes.
Add the vanilla extract and mix until well combined.
Beat in the eggs, one at a time, making sure to incorporate each egg fully before adding the next. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Stir in the sour cream and heavy cream, mixing until smooth and well incorporated.
Pour the cheesecake batter over the cooled shortcake crust, spreading it evenly with a spatula.

Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly when shaken. Avoid opening the oven door during the first 40 minutes to prevent cracks in the cheesecake.
Once baked, turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour. This helps to prevent cracking from the sudden temperature change.
After the cheesecake has cooled, remove it from the oven and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.

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