1-First Step: Preheat your oven to 175 degrees Celsius and prepare a baking sheet by lining it with parchment paper for roasting the strawberries, which takes about 20 minutes total.

2-Second Step: Toss 500 grams of hulled and halved fresh strawberries with 2 tablespoons of granulated sugar on the prepared sheet, then roast them in the oven for 15-20 minutes until they soften and release juices, stirring halfway through.

3-Third Step: While the strawberries roast, mix 450 grams of softened cream cheese with 200 grams of granulated sugar in a large bowl until smooth, then add 2 large eggs and 1 teaspoon of vanilla extract, beating until fully combined for about 2 minutes.

4-Fourth Step: Press the graham cracker crust into the bottom of a 9-inch springform pan and pour the cream cheese mixture over it, smoothing the top with a spatula.

5-Fifth Step: In a separate bowl, combine 150 grams of all-purpose flour, 100 grams of brown sugar, and 100 grams of chilled, cubed unsalted butter until it forms a crumbly texture, then sprinkle this over the cheesecake filling.

6-Sixth Step: Bake the assembled cheesecake in the preheated oven for 40-45 minutes until the center is set but still slightly jiggly, then let it cool on a wire rack for 1 hour.

7-Final Step: Once cooled, top the cheesecake with the roasted strawberries and chill in the refrigerator for at least 4 hours before serving to allow flavors to meld, then slice and enjoy with friends and family for a memorable treat.