Preheat oven to 400°F.

Line a rimmed baking sheet with foil; set aside.

Using a medium bowl, mix together strawberries, sugar and honey; spread berries on prepared baking sheet.

Bake for 20 minutes. Remove from oven and let cool.

Transfer strawberries (and any liquid) into a food processor; puree mixture until smooth. Set strawberry puree aside.

Reduce oven temperature to 375°F.

Using a food processor or mini-chopper, pulse the graham crackers until finely ground.

Using a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir until well combined.

Lightly butter or grease a 9” springform pan. Line the bottom of the pan with a circle of parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake crust at 375°F for 15 minutes. Remove from oven and let cool.

Reduce oven temperature to 325°F.

Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (~3 minutes).

Add sugar and flour; mix until well combined. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)

Whisk the eggs and egg yolks together and add to the bowl in 3 additions, mixing fully after each addition.

Add the sour cream and vanilla; mix until well combined. Add the strawberry puree; mix until well combined and no streaks appear. (Tip: Don’t forget to scrape the bottom and sides of bowl.)

Pour the batter on top of the cooled crust.

Wrap the bottom of the pan with a piece of aluminum foil and place on a rimmed baking sheet. Fill pan with ½”-¾” of water. Bake at 325°F until center of cake is just barely set (about 90-95 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)

Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.

The next day, remove the cake from the freezer and release the springform pan. Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours.

Top with additional fresh strawberries before serving.