Sweet vanilla cheesecake nestled on a buttery graham cracker crust and is crowned with fresh strawberry sauce in this indulgent, delectable showstopper dessert!
Prepare the crust and press into a pan. Bake until golden brown, then let cool. Beat the cream cheese until smooth. Add the sour cream and beat again until smooth. Next, add sugar and salt, & mix just until incorporated.
Add the eggs (and egg yolk) one at a time, mixing after each addition. Lastly, stir in the vanilla & almond extracts. Wrap the outside of the springform pan in aluminum foil. Place the pan in a large, deep roasting pan or oversize cast-iron skillet. Pour the batter into the pre-baked crust. Carefully pour hot water into the roasting pan until it reaches halfway up the springform pan.
Bake the cheesecake for 50-55 minutes. Turn off the oven & leave the door ajar for 1 hour. Move the pan to a wire rack to cool completely, then cover & refrigerate until ready to serve. Coarsely chop 1 cup strawberries, then slice the rest. Add the chopped berries & cornstarch to a food processor & blend until smooth.
In a small saucepan over medium heat, combine the pureed strawberries, water, 1/2 cup sugar, & vanilla extract. Bring to a boil & cook until thickened. Remove from heat & cool completely. To serve, top the cheesecake with sliced strawberries, then drizzle the strawberry glaze evenly on top.