• Preheat your oven to 350- degrees
• Start by preparing the crust In a food processor add the graham crackers, butter and sugar . pulse until it looks like wet sand.
• Press the mixture firmly into the bottom and a little up the sides of a 9 inch springform pan. Bake for 10 minutes, while you prepare the filling

MAKE THE FILLING

• In a large bowl beat the softened cream cheese with the sugar beat until smooth , about 2-3 minutes
• Mix in the cream, mascarpone and vanilla mix until well combined. Add the eggs one at a time on low speed. Mix in the flour.
• Pour the filling into the prepared crust, smooth the top with a spatula. Place the springform pan in a water bath to prevent cracks. Wrap the spring form pan with tin foil and place in a larger pan. Fill the pan half way up with hot water .
• Bake for 55-65 minutes. Or until the edges are firm and the center still jiggly.
• Turn off the oven and leave the cheesecake inside with the oven door slightly opened for 1 hour.
• Remove from the oven and let cool completely. Cover and refrigerate without the topping for at least 3 hours or overnight for the best flavor and texture. TOP when you are ready to serve.

MAKE THE STRAWBERRY TOPPING

• In a small sauce pan add the prepared strawberries , sugar and water mix to combine. cook the mixture over medium heat stirring , until the strawberries release their juices. Thicken the glaze by mixing the cornstarch with 2 tbsp. of water to make a slurry. Add this to the sauce pan and stir well. Cook for another 3-4 minutes until the glaze thickens. Mix in the lemon juice.