Dessert: Strawberry Shortcake Cheesecake

Recipe by Lindsay Funston Classic cheesecake gets a summery upgrade.

Ingredients

15 graham crackers
3 tbsp. sugar
pinch of salt
4 tbsp. (1/2 stick) unsalted butter, plus more for pan

Instructions

Make the Crust: Butter a 9 ” springform pan. Wrap the bottom and sides in a double layer of aluminum foil. Set a rack in the middle of the oven and preheat oven to 350 degrees F.
In a food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to a medium bowl, add melted butter, and use a fork or your fingers to blend mixture until crumbs are evenly moist. Press into bottom and about a third of the way up the sides of the pan. Transfer to freezer for 10 minutes.
Place pan on a baking sheet and bake crust for 10 minutes. Set on a rack to cool. Reduce oven temperature to 325 degrees F.
Make the Cheesecake: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat cream cheese on medium speed, scraping down bowl as necessary until completely smooth, 3 to 4 minutes. Add sugar and salt and beat until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat 30 seconds. Add eggs, one at a time, beating for 1 minute after each. Add sour cream and heavy cream and beat on low speed until completely smooth, about 1 minute.
Bring a medium saucepan or teakettle full of water to a boil.
Pour cheesecake batter into cooled crust and smooth top. Place cheesecake in a deep roasting pan and set it on the middle rack of the oven. Carefully pour enough boiling water into the roasting pan to come about halfway up the sides of the springform pan. Bake until the top is just starting to brown and crack, about 1 hour and 30 minutes. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake slowly cool in its water bath 20 minutes.
Remove roasting pan from oven, then carefully lift springform pan out of the water and remove foil. Transfer to fridge to let cool completely, at least 4 hours.
Make Topping: When ready to serve, heat 3/4 cup strawberries in a small saucepan over low heat until bubbly. Stir in sugar and cornstarch until combined. Let cook until thick and syrupy, 10 minutes. Strain mixture through a fine-mesh sieve into a small bowl. Add remaining 1/4 cup strawberries to bowl and toss in syrup until coated.
Run a knife around the edge of the springform pan, then carefully remove sides of pan. Coat edges in pound cake.
Spoon strawberry mixture over cheesecake and serve.