Make the graham cracker crust

• In a small bowl, combine the graham cracker crumbs and brown sugar.
• Add the melted butter and whisk to combine.

Press and chill the crust

• Press the graham cracker crumb mixture into the bottom of a springform pan, using a measuring cup to pat the surface smooth.
• Chill in the refrigerator until firm.

Make the cheesecake filling

• In a large bowl, combine the cream cheese, brown sugar, sugar, milk and vanilla.
• Whisk or beat with a hand mixer until smooth.

Line the bowl with strawberries

• Line a glass mixing bowl with plastic wrap.
• Starting from the center, lay the sliced strawberries in an overlapping, circular fashion, making sure they make good contact and stick to the plastic wrap.
• Repeat the circular pattern up until roughly 1 cm from the top of the bowl.

Fill the bowl

• Pour two thirds of the cheesecake mixture into the strawberry-lined bowl.
• Press the whole strawberries into the cheesecake mixture to form a layer.
• Cover the whole strawberries with the remaining cheesecake mixture.

Top with the crust and chill

• Carefully lift the set graham cracker crust onto the cheesecake mixture.
• Cover and refrigerate until fully set.

Unmold and serve

• Carefully invert the bowl onto a cutting board.
• Lift the bowl and remove the plastic wrap.
• Slice into wedges and serve immediately.