Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside.

Prepare the crust by adding about 1 ½ packages graham crackers to a food processor and pulse until you get about 1 1/2 cups of crumbs. Add in the melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown.

To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 3-4 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.

With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.

Slowly pour in the heavy whipping cream and start mixing on low speed. Slowly increase the speed to high and mix for about 1 minute.

Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix an additional 1-2 minutes.

Pour half the prepared batter into the baked crust and gently tap to release any air bubbles. Dollop about half of the strawberry puree on top of the cheesecake filling and use a skewer or toothpick to swirl.

Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 45-50 minutes until the center slightly jiggles and the edges are set.

Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15 minutes before removing.

Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.

Top with whipped cream, reserved puree, and fresh strawberries and serve