Strawberry Crunch Cheesecake Cake

Preheat the oven and line a springform pan with parchment.

Combine crushed Honey Maid Graham crackers, a little bit of sugar, and melted butter; press the mixture into the pan to form a crust.

Bake the crust briefly, then let it cool.

Mix the cheesecake batter in a metal bowl with a Black+Decker hand mixer until smooth and bright red.

Pour the red batter over the pre‑baked crust in the round pan.

In a bowl, beat four blocks of cream cheese with some sugar, sour cream, vanilla bean, lemon juice, and eggs until smooth.

Place the pan in a water bath and bake until set.

Allow the cheesecake to cool, then gently spread strawberry crunch crumbs around the sides and top, sprinkling poppy seeds for decoration.

Refrigerate the cake until fully chilled before serving.