Stuffed Strawberry Cheesecake

Ingredients
18-24 large strawberries – Look for ripe, firm strawberries that can hold the filling well.
1 cup heavy whipping cream – For a light, fluffy texture.
8 oz cream cheese, softened – Regular cream cheese works best for a rich, smooth filling.
1/3 cup sour cream – Adds a touch of tang.
2/3 cup white granulated sugar – Balances tart flavors.
1 teaspoon vanilla extract – Use pure vanilla for the best flavor.
1 tablespoon fresh lemon juice (optional) – Adds brightness.
1/2 cup graham cracker crumbs – Adds texture and a “crusty” feel; find creative ways to use graham crackers here. Optional
variations
Chocolate drizzle for added decadence.
Fresh mint leaves for garnish.
Equipment
Piping bag with a star tip for decorative presentation.
Melon baller to scoop out strawberries to hold the filling. Step-by-step
guide Preparing the strawberries Choose large, firm strawberries, as they will hold the filling best. Rinse thoroughly and pat dry to ensure the filling adheres properly. Trim the stems to create a flat base so the strawberries can stand upright. Cut each strawberry in half lengthwise, then use a melon baller to carefully scoop out a small indentation in each half. This ensures the cream cheese filling will sit securely without sliding around. Making the cheesecake filling
In a medium mixing bowl, use an electric mixer to whip heavy whipping cream until stiff peaks form (about 5 minutes). Properly added whipped cream adds volume to the filling, giving it a light and airy texture.