Preheat Oven & Prepare Pan:

• Preheat your oven to 325°F (165°C).
• Grease a 9-inch springform pan and line the bottom with parchment paper.

Make the Shortbread Crust:

• In a medium bowl, mix the flour, powdered sugar, and salt.
• Stir in the melted butter until the mixture is crumbly.
• Press the mixture evenly into the bottom of the prepared pan.
• Bake for 12–15 minutes or until lightly golden. Remove from the oven and let cool.

Make the Cheesecake Filling:

• In a large bowl, beat the cream cheese and sugar until smooth and creamy.
• Add vanilla extract, eggs (one at a time), sour cream, heavy cream, and flour. Beat until fully combined and smooth.
• Pour the cheesecake filling over the cooled crust.

Bake the Cheesecake:

• Bake for 50–60 minutes or until the center is just set and the edges are slightly golden.
• Let the cheesecake cool in the pan for 10 minutes before transferring to the refrigerator.
• Chill for at least 4 hours, preferably overnight.

Make the Strawberry Topping:

• In a medium bowl, toss the sliced strawberries with sugar and lemon juice.
• Let the strawberries macerate for 15 minutes until they release their juices.
• If you prefer a thicker syrup, combine 1 tbsp cornstarch with 2 tbsp water and cook over medium heat until it thickens, then pour over the strawberries.

Assemble the Cake:

• Once the cheesecake is fully chilled, carefully remove it from the springform pan.
• Spoon the strawberry topping over the cheesecake, letting some of the syrup spill over the sides.

Serve:

• Garnish with whipped cream and fresh mint leaves for an extra touch. Slice and enjoy!