Recipe courtesy of Liz Burrell, Culinary Events Manager
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Crush the graham cracker crumbs until there are no large pieces left, add sugar and mix, then add the butter. The graham cracker should stick together easily.
Wrap aluminum foil around the bottom of a spring form pan, this helps prevent leaking. Pack the graham cracker mixture on the bottom of the pan and about 1 inch (3 cm) up around the sides (make sure there are no holes in your crust). Place the pan on the EGG and bake for 10-15 minutes until the edges are just golden brown. Once the crust is finished let it cool for about 30 minutes.
Lower the EGG temperature to 325°F/162°C.
While the crust is cooling, beat the softened cream cheese with a mixer on medium speed until creamy, about 5 minutes. Gradually add the sugar, beating until smooth. Add eggs one at a time, beating just until yellow disappears after each addition. Stir in the sour cream and vanilla extract at low speed. Once the filling is completely smooth, pour onto the crust and place the pan in the EGG.
Bake for approximately 1-2 hours, or until just golden on the top. Remove the cheesecake from the EGG, let cool for 2-3 hours until room temperature. Cover with plastic wrap, and place in the refrigerator for 24 hours to set. Top with fresh strawberries and serve!
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