Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, combine flour and powdered sugar, then cut in the cold butter until it resembles coarse crumbs. Press mixture into the bottom of the pan and bake for 15 minutes. Let cool.
Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then vanilla extract. Pour over cooled crust.
Bake for 45 minutes or until the center is almost set. Cool completely on a wire rack. Refrigerate for at least 4 hours.
Top cheesecake with sliced fresh strawberries before serving.
Notes
This dessert is best served chilled and can be garnished with mint leaves for added freshness.