1 pint fresh small strawberries, washed, hulled & chopped
3 tablespoon water
2 tablespoons sugar
1 teaspoon cornstarch
Position oven rack in the middle of the oven and preheat to 325º F. Mix together the crust ingredients and press into 9” springform pan. You can press the crust just into the bottom, or up the sides of the pan too – your choice. Set crust aside.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and sour cream.
Place the springfrom pan on a cookie sheet. Bake until the cheesecake is firm and slightly golden on top, 70 to 80 minutes.
Remove the cheesecake from the oven and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
Strawberry Glaze: Puree frozen strawberries in a small food processor or blender. Press blended strawberries through a fine mesh strainer in to a small saucepan. Add water.
In a small bowl, mix together sugar and cornstarch. Stir into the puree in saucepan. Bring to a boil, stirring constantly. Continue cooking and stirring until thickened and clear. Cool to room temperature.
Place chopped fresh strawberries on the cooled cheesecake. Drizzle cooled glazed evenly over strawberries on cheesecake. Store, covered, in refrigerator.