preheat oven to 325F
line the bottom of a 6in springform pan with aluminum foil and place in a 9×13 dish
crust:
mix together 1 1/3 cup crushed graham crackers + 6 tbsp melted butter + 2 tbsp brown sugar
press down into pan (a little up the sides)
filling:
mix together 2 packages (8oz) softened cream cheese + 1/3 cup sour cream + 2 eggs + 1 tsp vanilla
microwave 1 cup strawberries until you can mash them; push through a strainer to put about 2 tbsp ‘strawberry juice’ and slowly stir into cheesecake filling
pour into springform pan
pour hot boiling water in the bottom of the larger dish until it reaches 1/3-1/2 of the cheesecake pan
bake for 55-60 min or until jiggly (when you push down gently in the center it should bounce back)
cool at room temp for 2-3 hours then overnight before slicing
strawberry shortcake topping: blend together 1 cup freeze dried strawberries + 2 Graham cracker squares