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1
Crust: Adjust oven rack to the lower middle position and heat oven to 325F Brush the bottom and sides of a 9 inch spring form pan with 1/2 tablespoon of the melted butter.Combine the graham cracker crumbs and 1 tablespoon of sugar in medium bowl; add 5 tablespoons of melted butter and toss with fork until evenly moistened.
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2
Empty the crumbs into the spring form pan.
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3
Use a cup or teaspoon to evenly pat the crumbs in the spring form pan the cup can be used to push the crumbs up the side of the spring form pan.
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4
Bake until fragrant or about 13 minutes.
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5
Cool on wire rack while making the filling.
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6
Cheesecake filling: Increase the oven temperate to 500F In a bowl of a standing mixer, beat the cream cheese at medium-low speed to break up and soften slightly, about 1 minute.Scrape the beater and the bottom and sides of bowl well with rubber spatula; add the salt and about half the sugar and beat at medium-low speed until combined, about 1 minute.
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7
Scape the bowl; add the sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute.
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8
Scrape the bowl; add the egg yolks (egg yolks and eggs must be room temperature) and beat at medium speed until thoroughly combined, about 1 minute.
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9
Scrape the bowl, add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping bowl between additions.Brush the sides of the spring form pan with the remaining 1/2 tablespoon butter.
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10
Set the spring form pan on rimmed baking sheet (to catch any spills if the pan leaks).
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11
Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200F and continue to bake until the cheesecake reads 150F on an instant read thermometer inserted into the center, about 1 1/2 hours.
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12
Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours.
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13
Run a paring knife between the cake and the spring form pan sides.
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14
Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.
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15
{the cheesecake can be refrigerated up to 4 days}.
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16
To unmold the cheesecake, remove the sides of the pan.
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17
Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake to a severing plate.
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18
Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve with fresh strawberry topping if desired.
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19
Fresh Strawberry Topping:.Toss the the berries,{cleaned, hulled, and cut into 1/4 - to 3/8-inch wedges} sugar, salt in a medium bowl; let stand until berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.
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20
Process the jam in a food processor until smooth, about 8 seconds; transfer to a small sauce-pan.
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21
Bring the jam to a simmer over medium high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes.
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22
Stir in the lemon juice; pour the warm jam over the strawberries and stir to combine.
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23
Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.
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24
To serve, spoon a portion over individual slices of cheesecake.
