Strawberry Cheesecake

For the base:

For the glazed strawberries:

Mix the ingredients for the base together in a medium bowl.
Press the mixture into a 10-inch spring-form cheesecake pan using the back of a spoon and then place in the freezer.
Start the filling by whisking the whipping cream in a glass bowl until stiff peaks form.
In a separate bowl, whisk the cream cheese and granulated sugar until smooth.
Add the icing sugar, sour cream, lemon juice, and vanilla extract and keep whisking till smooth.
Carefully fold in the whipping cream being careful not to over-mix the filling.
Spread the filling over the crust and smooth the top of your cheesecake using a warm knife.
Refrigerate overnight.
When set, carefully remove your cheesecake from the pan.
Top with the glazed strawberries and serve!