In a large bowl, beat the cream cheese and sugar with a hand mixer or food processor until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream or Greek yogurt until well combined.
Pour the cheesecake filling over the cooled cookie base in the springform pan.
For the strawberry layer, place the halved strawberries in a bowl and mix with sugar and lemon juice. Spread the strawberry mixture over the cheesecake filling.
Bake the cheesecake in the preheated oven for about 45-50 minutes, until the edges are slightly set but the center is still slightly wobbly.
After baking, let the cheesecake cool completely and then refrigerate for at least 4 hours or overnight.
Before serving, garnish the cheesecake with fresh strawberries and dust with powdered sugar if desired.
ADVERTISEMENT
