1 cup sour cream
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 1/2 cups chopped strawberries
Directions:
Preheat oven to 325Β°F (160Β°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press onto the bottom of the prepared pan.
In another bowl, combine mashed bananas and lemon juice. Set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition.
Mix in sour cream, vanilla extract, and flour until smooth and well combined.
Fold in mashed banana mixture and chopped strawberries gently until evenly distributed.
Pour the batter into the prepared crust and smooth the top with a spatula.
Bake for 60-70 minutes, or until the center is almost set.
Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
Remove from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 60-70 minutes | Total Time: 5 hours
Servings: 12-14 slices
