Preheat oven to 350 degrees F (or approx 170 degrees Celsius).

Put a large pan of hot water in the bottom of the oven.

Take the bottom plate out of a 9-inch springform pan and cover it with aluminum foil, ensuring there’s enough extra to pull up the sides of the pan a bit to stop leakage.

Put the bottom back into the springform pan and close it up.

Lightly grease the aluminum bottom and sides of the springform pan.

In a bowl, combine the crust ingredients – remembering to not over-mix – and press into the bottom of your springform pan.

Using an electric hand mixer, beat the cream cheese until it’s creamy and smooth. Keep scraping the mixture down the sides of the bowl so that it is evenly beaten.

Add in the sugar & cornstarch.

Continue mixing while you add in the eggs, egg whites, and vanilla until well combined.

Reduce the speed of the mixer, and slowly pour in the heavy cream. Beat slowly just until there are no lumps. Your mixture should now be light and fluffy.

Pour the cheesecake mixture into the greased springform pan.

Place into the oven and bake for 60-70 minutes.

Remove the baked cheesecake from the oven.

Run a knife around the cheesecake, then allow it to cool (still in the springform pan) on a wire rack at room temperature for 2 hours, then refrigerate overnight if possible, otherwise chill it in the refrigerator for at least 4 hours.

Strawberry topping – Add half the strawberries and the sugar into a food processor and pulse until no lumps.

Add the strawberry mixture and the rest of the strawberries into a bowl and stir together. Let it sit for 20 minutes.

Just before serving, spoon over the cheesecake.

Enjoy!