Preheat the oven to 350 degrees F. and line a 9″ x 13″ pan with parchment paper and lightly grease with non-stick spray. Set aside.

In a medium-sized bowl, use a silicone spatula to combine the graham cracker crumbs and melted butter. Transfer this mixture to the prepared baking pan then use a measuring cup to press the crust firmly and evenly in the pan. Set aside.

To make the cheesecake mixture, use an electric mixer or stand mixer fit with the paddle attachment to combine the cream cheese, sugar, sour cream, and vanilla together until there are no lumps and the mixture is nice and smooth. About 2 minutes.

Add in the eggs one at a time, mixing between each addition.

Pour the cheesecake mixture on top of the prepared pan and graham cracker crust. Bake for 12-15 minutes or until the top is barely jiggly and the sides are lightly golden brown. Allow the cheesecake to cool completely (up to 3 hours or overnight).

To make the strawberry compote, combine all of the ingredients in a medium-sized pan and bring to a bubble over medium heat. Use a silicone spatula to mix every few minutes. Cook for 10 minutes then transfer to a heat-proof bowl and cover tightly and place in the fridge to cool down.

Once the cheesecake has cooled completely, remove it from the pan that it baked in then use a crinkle cutter to slice the cheesecake into thin strips about ½ of an inch. If you don't have a crinkle cutter, you can use a regular knife. Here is the crinkle cutter I used, find it on Amazon, here! You should have 12 long strips that look like crinkle cut french fries.

Cut each strip in half so you are left with 24 "fries"! If they become too soft to cut, place them back in the fridge or in the freezer to firm up and make it easier for handling.

Dip the cheesecake french fries in the cooled strawberry dip and enjoy!