Take your springform cake pan and lay 2 sheets of 18” tin foil, wrap sides of the cake pan up to the top.

Spray the inside of the pan with non-stick cooking spray (bottom and sides).

Mix the bottom crust ingredients together in a bowl until everything is incorporated together and the mixture resembles brown crumbly sugar.

Scoop the mixture into bottom of the pan and flatten down using a spoon or back of the measuring cup, just make sure the crust is even all the way around.

Bake the crust for 10 minutes in a 375-degree F oven, take out and allow to cool.

In mixing bowl combine cream cheese, sugar and salt until creamy.

Add the flour, vanilla and lemon juice, scrape down the sides of your bowl.

Add your eggs in one at a time, scraping down the bowl.

Lastly, add in your sour cream, don’t over mix this last step just ensure its all incorporated.

Pour mixture on top of the cooled crust and give it a little shake to let any air bubbles out.

Reduce oven down to 325 degrees F.

Put your springform pan into a roasting pan and pour enough boiling water so it reaches 1 ½ inch up the cake pan.

Cook the cheesecake for 1 hour and 45 minutes.

Once it’s out of the oven let it cool for 40 minutes sitting out, then put it in the fridge for at least 3 hours before serving. This will allow the cheesecake the “set”.

Serve the cheesecake with some frozen strawberries.