1. Preheat oven to 325

2. Lightly coat the bottom of a springform pan with cooking spray

Crust

1. Add crust ingredients to a small bowl, mix with a fork until all crumbs are coated with the butter.

2. Pour crumbs into springform pan and press down firmly using your hands. Wrap pan tightly in foil so water does not seep in while baking in water bath. Place in refrigerator while you prepare the filling.

Filling

1. In a stand mixer, mix cream cheese and sugar until fluffy and smooth. Add eggs and mix for 1 minute. Scrape bowl down with spatula. Add Sour cream, heavy cream and vanilla and mix another minute. Scrape sides of bowl again and mix for one last minute.

2. Pour filling into prepared pan and smooth the top. 

3. Make water bath by placing foil wrapped springform pan in a large roasting pan. Add boiling water to roasting pan until it comes up halfway. Make sure you pour slowly so you don't get any water into the actual cheesecake pan! 

4. Carefully place in oven and bake for 1 hour and 15 minutes. When the timer goes off, turn the oven off and let the cheesecake rest in the oven with the door cracked for another 30 minutes. 

5. Make sure to not over bake! The cheesecake should jiggle a bit and will firm up as it cools down.

6. Remove from oven and let cool on counter for another hour. Place in refrigerator and let cool for at least 6 hours.

7. Serve each slice plain or with topped with strawberry drizzle.

Strawberry Drizzle

1. Rinse strawberries and chop the green parts off.

2. Add strawberries, and sugar to blender or food processor and blend until smooth.
   

I prefer crust only on the bottom of my cheesecake. If you like one that comes up the sides, double the recipe for the crust and press it around the side of the pan.