Preparation Steps

• In a medium bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Mix until evenly moistened.
• Press the mixture firmly into the bottom of an 8-inch springform pan or pie dish. Set aside.
• In a large mixing bowl, beat softened cream cheese until smooth and creamy, about 2 minutes.
• Add powdered sugar and vanilla extract; beat on low speed until fully combined and smooth.
• In a separate bowl, whip cold heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and fluffy.
• Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
• Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, until set.
• While chilling, prepare the strawberry topping: Toss sliced strawberries with 2 tablespoons sugar. Let sit for 15–30 minutes until juices release.
• If desired, strain the strawberry juice and simmer it with cornstarch slurry over low heat until thickened slightly to make a glaze.
• Remove cheesecake from the refrigerator. Top with macerated strawberries or drizzle with strawberry glaze before serving.