If frozen, allow the strawberries to thaw at room temperature.
Get the ingredients ready by weighing & measuring them into separate bowls.
For the butter, weigh the butter into the microwave-safe bowl, cover loosely with cling wrap and slowly heat the butter in the microwave for 10 seconds on high at a time until the butter has almost fully melted (let the residual heat in the butter melt the rest).
In another bowl, beat the eggs slightly with the table fork or wire whisk.
Make the Cake
Preheat oven to 375°F (190°C).
In a mixing bowl and using a wooden spoon, crush the graham crackers into fine crumbs and then mix in the sugar and melted butter. Pour the mixture into the pan and press it into a uniform layer on the base and sides of the pan, up to about 2 inches (5 cm) up the sides.
Add the cream cheese into another mixing bowl along with the 7 oz (200 g) sugar, flour and vanilla and beat with the stand mixer/hand mixer until thoroughly combined. Add the milk and beat the cream cheese mixture until smooth. Add the egg and beat filling until combined.
Pour the filling into the crust-lined pan and place the springform pan in the middle of the rectangular baking pan and bake in the oven for 40 minutes or until the filling around the sides (about 2 1/2 inches or 6.4 cm from the edge) appears to have been set when shaken gently, turning the pan around halfway through the baking.
Cool the springform pan on a wire rack for 15 minutes. Gently loosen the edge of the cheesecake from around the sides of the pan using the small knife and then gently remove the sides of the springform pan and allow the cheesecake to cool completely.
Make the Topping
Puree half of the strawberries with the powdered sugar using the food processor and thinly slice the other half of the strawberries.
Cover the top of the cheesecake evenly with the sliced strawberries and pour the strawberry puree over the sliced strawberries.
Transfer the cheesecake into the refrigerator and chill it for at least 4 hours before cutting and serving the cheesecake.
Equipment Required (in order of use)
Up to 6 extra bowls to hold the ingredients (with at least one that is microwave safe)
Kitchen weighing scale (preferably digital)
Measuring spoons & cups
Table fork or wire whisk
2 mixing bowls
8-9-inch (20-23 cm) springform cake pan
Stand mixer or hand mixer with wire whisk attachment
Rectangular baking pan large enough to hold the springform cake pan