New york style cheesecake

For the Crust:

• 5 tablespoons unsalted butter, melted, plus 1 additional tablespoon, melted, for greasing the pan
• 8 whole (4 ounces) graham crackers, broken into rough pieces and processed in a food processor into fine, even crumbs
• 1 tablespoon sugar

For the Cheesecake:

• 2 1/2 pounds (5 8-ounce packages) cream cheese, cut into 1-inch chunks, room temperature
• 1/8 teaspoon salt
• 1 1/2 cups sugar
• 1/3 cup sour cream
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 2 large egg yolks, at room temperature
• 6 large eggs, at room temperature

 heat oven to 165c°

In a medium bowl, combine graham cracker crumbs and sugar. Add 5 tablespoons melted butter and toss with a fork until the mixture is evenly moistened. Transfer the crumbs to the springform pan and  press
bake for 10 min 165°c

heat oven to 250°c

 In the bowl beat the cream cheese , about 1 minute.  Add the salt and sugar ; add the sour cream, lemon juice, and vanilla and beat  until combined, about 1 minute.
add the egg yolks and beat at low speed until thoroughly combined, about 1 minute.
add the remaining eggs 2 at a time, beating, about 1 minute.
 Pour filling over the crust and bake  10 minutes (250°c whitouth opening the oven)
 reduce the oven temperature to 95°c about 1 ½ hours.
Transfer the cake to a wire rack and cool

Strawberry Topping

• 2 pounds strawberries
• 1/2 cup sugar
• pinch salt
• 1 cup strawberry jam
• 2 tablespoons juice from 1 lemon

u can make half dose

marinate  strawberry ,sugar & salt
add jam  and lemon juice combine well .