• Preheat the oven to 350°F.
• In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
• Press the mixture into the bottom of a 9-inch springform pan, making sure to pack it tightly.
• In a large mixing bowl, beat the cream cheese and sugar until smooth.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract and mix until well combined.
• Pour the cheesecake mixture into the prepared crust.
• Bake for 40-45 minutes, or until the edges are lightly browned and the center is set.
• Remove the cheesecake from the oven and let it cool completely.
• Once the cheesecake is cool, pour the strawberry topping over the top.
• Chill the cheesecake in the refrigerator for at least 2 hours, or until set.
• Serve and enjoy!

Prepare the Strawberry Topping while the Cheesecake is Baking:

• In a saucepan, combine the chopped strawberries, sugar, cornstarch, and water.
• Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries have broken down, about 10 minutes.