• Gather all ingredients and equipment. Bring the cream cheese and eggs to room temperature before starting for the best texture.

Strawberry Topping:

• Rinse, hull, and quarter the strawberries. Reserve 1/2 cup of the berries whole and set aside.
• In a medium saucepan, combine the sugar and cornstarch, then add the remaining strawberries and toss to coat. Stir in the lemon juice and place over medium heat.
• Bring to a simmer, stirring occasionally, and cook until the berries soften and begin to break down, about 5–8 minutes. Remove half the mixture to a blender and puree, then return the puree to the pan along with the reserved fresh berries.
• Heat another minute until glossy and thickened, remove from the heat, stir in the honey, and let cool to room temperature. Transfer to the refrigerator to chill and set while you bake the cheesecake.

Graham Cracker Crust:

• Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan lightly with cooking spray and line the bottom with parchment; press additional strips of parchment up the sides so they extend slightly above the rim.
• Combine the graham crumbs, sugar, cinnamon, and salt in a bowl. Stir in the melted butter until the mixture resembles damp sand.
• Press the crumb mixture firmly into the bottom and up the sides of the prepared pan, packing tightly (a small measuring cup works well for pressing).
• Bake the crust for 10 minutes, then remove and let it cool while you make the filling.

New York Cheesecake:

• Reduce the oven temperature to 305°F (about 150°C). Place a large roasting pan on the bottom rack of the oven. Bring a medium pot of water to a boil on the stove to use for a water bath.
• Whisk the eggs, extra yolk, lemon juice, and vanilla in a 2-cup measuring cup or small bowl; set aside.
• In a stand mixer fitted with the paddle (or using a hand mixer at low speed), beat the room-temperature cream cheese on medium-low until smooth, about 30–60 seconds. Add the sugar and cornstarch and mix briefly on low to incorporate.
• Scrape the bowl well, then mix again on low for another 30 seconds to ensure a homogeneous texture.
• With the mixer on the lowest speed, gradually add the egg mixture in 3–4 slow pours, allowing each addition to combine before adding more. Patience prevents overbeating and keeps the batter silky.
• Remove the bowl from the mixer and gently fold in the sour cream using a spatula until just combined.
• Pour the batter into the cooled crust and tap the pan lightly on the counter a few times to release any trapped air bubbles.
• Carefully pour the boiling water into the roasting pan on the oven bottom rack, then place the cheesecake on the middle rack over the water bath quickly to trap steam while baking.
• Bake the cheesecake for 1 hour and 40 minutes. It’s done when the edges are set and slightly golden while the center still has a gentle jiggle.
• Turn off the oven, crack the door open, and leave the cheesecake inside to cool slowly for 1 hour. This gradual cooling helps prevent cracks.
• Remove the cheesecake from the oven and refrigerate uncovered overnight to fully set.
• The next day, release the springform, transfer the cheesecake to a serving plate, slice, and top with powdered sugar and/or the chilled strawberry sauce. Serve and enjoy.