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1
Preheat the oven to 375F.
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2
Spray the bottom of 10-inch springform pan with cooking spray, line the bottom with a round of parchment paper, and spray the paper with cooking spray.
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3
Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up to enclose the seam between the bottom and sides.
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4
To make the crust, stir together the graham cracker crumbs, sugar, and butter in a mixing bowl until the crumbs are coated.
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5
Press the mixture firmly into the bottom of the pan and up the sides.
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6
Set aside.
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7
In a large bowl, beat the cream cheese with the sour cream.
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8
Add the eggs, one at a time, beating well after each addition.
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9
Add the sugar, cornstarch, and vanilla, and beat until smooth.
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10
Pour the batter into the prepared crust.
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11
Place the foil-wrapped pan in a larger pan placed on the oven rack.
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12
Carefully pour 1/2-inch warm water into the larger pan (see Note).
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13
Bake for 1 hour.
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14
Turn off the oven and open the door.
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15
Let the cheesecake stand in the opened oven for 1 hour.
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16
Refrigerate the cheesecake for 2 hours or overnight before removing from the pan.
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17
To make the sauce, process all ingredients in a food processor or blender until they are smooth.
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18
Chill for at least 1 hour.
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19
(This sauce is best if served cold from the refrigerator.)
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20
The strawberry sauce is good served on pound cake or angel food cake, too.
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21
The water bath prevents the cheesecake from cracking as it bakes.
