Strawberry Crunch Cheesecake

Instructions

1. Make the Crust:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
3. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes. Let cool while preparing the filling.

2. Prepare the Cheesecake Filling:

4. In a large bowl, beat cream cheese and sugar until completely smooth and creamy.
5. Add sour cream, eggs, strawberry puree, vanilla extract, and food coloring (if using). Beat until smooth and fully incorporated, being careful not to overmix.
6. Pour the filling over the cooled crust and smooth the top with a spatula.
7. Bake for 45–50 minutes, or until the edges are set and the center has a slight jiggle.
8. Cool to room temperature, then refrigerate for at least 4 hours or overnight for best texture.

3. Make the Strawberry Topping:

9. In a small saucepan, combine diced strawberries, sugar, cornstarch, water, and lemon juice.
10. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Let cool completely before using.

4. Make the Crunch Topping: