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1
CRUST:.
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2
In a small bowl, mix together the graham cracker crumbs and sugar.
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3
Add in the melted butter and stir to combine until completely moistened.
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4
Press the mixture firmly into the bottom of the prepared pan, and up the sides of the pan about two inches.
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5
Set aside.
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6
FILLING:.
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7
Break the softened cream cheese into chunks and place in a large bowl.
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8
With the mixer on medium speed, beat the cream cheese for about 3 minutes, until very soft and creamy.
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9
Add in the sugar and continue to mix on medium speed, for 1 to 2 minutes, until the batter is smooth.
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10
Add in the eggs one at a time, and beat well after each addition.
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11
Reduce the speed to low, and add in the sour cream, flour, vanilla extract, and lemon juice.
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12
Beat just until thoroughly blended.
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13
Gently stir by hand the strawberry jam and the 1/2 cup of chopped strawberry pieces into the batter.
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14
Pour all of the batter in the pan that's already been lined with the crust and jiggle the pan gingerly until the top of the batter appears settled and smooth.
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15
Bake at 350F for one hour.
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16
Turn off the heat when the hour is up and let the cheesecake rest undisturbed in the oven, with the door closed, for 30 minutes.
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17
CREAM TOPPING:.
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18
Chill a bowl and the beaters from your mixer in the freezer for at least 20 minutes.
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19
Add the cream, sugar, and vanilla to the chilled bowl.
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20
Beat on low speed until small bubbles form, about 30 seconds.
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21
Increase speed to medium and continue beating for another 30 seconds.
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22
Increase speed to high and beat until cream is smooth, thick, and nearly doubled in volume, about 30 seconds.
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23
Once the cheesecake is cooled, spread the cream topping on it and pipe more around the edge.
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24
Place in the refrigerator to cool for 8 hours.
