Crust

Combine graham cracker crumbs, butter and sugar in a mixing bowl. Mix thoroughly by hand.

Press mixture evenly over the bottom and sides of a 9-inch by 3-inch-deep springform pan to make crust.
Refrigerate until ready to use.

Filling

Preheat oven to 250ºF.
To make the filling, use the large bowl of a mixer fitted with the paddle attachment to combine the softened cream cheese and sugar.
Or, mix by hand using a wooden spoon orspatula, being careful not to whip too much air into the cream cheese.
Mix until smooth, occasionally scraping the bowl with a spatula. Add Creole cream cheese and mix until smooth.
Add the eggs one at a time, scraping the bowl with a spatula and mixing until smooth after each addition.
Pour the batter into the prepared crust and bake for 2 hours, until the center of the cake is firm to the touch.
Let the cake cool.

Topping

Combine the sour cream and powdered sugar. When the cheesecake is cool, spread mixture over the top with a spatula.
Refrigerate overnight, until completely chilled.
To release the sides of the spring form pan, run a knife between the sides of the pan and the crust twice.
Cut the cake into eight equal pieces using a long knife that has been dipped in hot water between cuts. Garnish with strawberries or other fruit and serve.