1 and 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
5 tablespoons melted butter
Preheat oven to 350 degrees. Combine crust ingredients and press firmly into bottom of a 9-inch springform pan. Set aside.
4 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup all-purpose flour
4 eggs at room temperature
1 tablespoon vanilla extract
With an electric mixer on medium speed, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs one at a time and beating well after each addition. Add flour and vanilla beating until well blended.
Pour into prepared crust, wrap bottom of pan with aluminum foil and set the pan on a shallow baking pan. Place in the oven and add about 2 cups of hot water to the shallow baking pan. Bake for 1 hour, or until lightly browned. The cheesecake will be just slightly jiggly in the center. Run a sharp knife around the edge of the cake to loosen without removing the rim.
Cool to room temperature and then chill in the refrigerator at least 4 hours before removing the rim and serving.
When ready to serve, remove the rim and garnish with dollops of whipped cream and sliced fresh strawberries.