1 cup graham cracker crumbs
1 cup + 3 tbsps sugar
3 tbsp butter, melted
4 pkgs (8-oz each) cream cheese, softened
3 tbsp all-purpose flour
1 tbsp vanilla extract
4 large eggs
1 cup sour cream
8-10 large strawberries
Preheat oven to 325 degrees. Grease a 9-inch springform pan; set aside.
Mix the graham cracker crumbs, the 3 tablespoons of sugar, and butter in a large bowl until crumbly. Press mixture into the prepared pan and bake at 325 degrees for 10 minutes. Allow to cool completely.
In a large mixing bowl, beat the cream cheese, the remaining 1 cup of sugar, flour, and vanilla extract until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the sour cream. Spoon the batter into the prepared pan and bake at 325 degrees for about 1 hour until the center is almost set. Loosen cheesecake from the sides of the pan with a thin knife. Allow to cool completely before removing the sides of the pan. Cut enough of the strawberries in half to lay cut side down on the top edge of the cake. Take 1 strawberry, stem still attached, and cut into slices but not cutting all the way through to the top. Fan this berry in the center of the cake.