Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan using the back of a measuring cup. Bake for 8–10 minutes or until golden, then remove and let it cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar, mixing until fully incorporated. Blend in 1 cup of pureed strawberries and a splash of vanilla extract. Add the eggs one at a time, mixing just until combined to keep your Strawberry Cheesecake from cracking.

Pour the creamy filling into your cooled crust, spreading it evenly. Bake in the preheated oven for 50–60 minutes, or until the edges are set but the center has a slight jiggle. After baking, turn off the oven and crack the door, allowing the cheesecake to cool slowly inside for about 1 hour, which helps prevent cracks.

While the cheesecake cools, prepare the strawberry glaze. In a small saucepan over medium heat, combine 1 cup of strawberry puree and 1/4 cup of sugar. Simmer this mixture for about 5–7 minutes until it thickens slightly. Remove from heat and let it cool completely before drizzling over your cooled cheesecake.

Once the cheesecake has cooled completely, whip 1 cup of heavy cream until soft peaks form. Spread the whipped cream atop the cheesecake for a luxurious touch. Drizzle the cooled strawberry glaze over the whipped cream, then garnish with fresh strawberry halves for a beautiful presentation that highlights the flavors of your Strawberry Cheesecake.

Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, to ensure the flavors meld beautifully. When ready to serve, carefully run a knife around the edge of the springform pan before removing the sides. Slice and enjoy this elegantly sweet Strawberry Cheesecake, perfect for any occasion!