Preheat oven to 325°F (165°C). In a bowl, combine cookie crumbs, melted butter, and sugar. Mix until evenly moistened, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing on low speed after each addition. Stir in sour cream, vanilla extract, and flour until fully combined.
Bake the Cheesecake:
Pour the filling over the cooled crust and smooth the top. Bake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour. Cool completely, then refrigerate for at least 4 hours or overnight.
Prepare the Strawberry Topping:
In a small saucepan, combine strawberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat until thickened and glossy, about 5–7 minutes. Allow to cool completely before spooning over the chilled cheesecake.
Assemble and Serve:
Spread the strawberry topping evenly over the cheesecake. Slice and serve chilled for the ultimate creamy and fruity dessert experience.
