"Delicious (first piece)! Second piece – tasted even better leaving it in the fridge overnight." @tiffcrespo
This cheesecake is so easy, and the flavor is incredible. You will feel like you are eating a $70 cheesecake!
Preheat oven to 325°F. Grease and line a springform tin with baking paper. Crush graham crackers in a food processor.
Add crumb mixture to a bowl with cinnamon, ginger and melted butter. Mix to combine.
Press firmly into the prepared tin. Bake for 10 minutes.
Using a stand mixer, beat cream cheese on low-med speed for 2 minutes.
Add the sugar and vanilla and beat well. Scrape down the sides as necessary.
Mix in the eggs and beat through.
Then, add the extra yolk and beat until fully incorporated.
Then, add sour cream, salt, lemon juice, and zest, and beat well.
Pour half of the cheesecake mixture over the base. Dollop the strawberry sauce over the top.
Spoon over the remaining cheesecake mixture and smooth out the top.
Dollop over the remaining strawberry sauce. Drag a knife through to give it a swirl effect.
Bake for 45 minutes. Turn oven off and allow to cool for half an hour. Remove and let it set for 4 hours in the fridge. Remove from the pan, serve, and enjoy!