Preheat oven to 325°.

In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup of sugar.

Press into the bottom of a 9-inch springform pan to form crust.

Bake 10 minutes and let cool.

For the filling, beat cream cheese until smooth.

Add the remaining 1 cup of sugar and vanilla; mix well.

Add eggs one at a time, mixing on low speed.

Stir in sour cream.

Pour filling over crust and smooth the top.

Bake for 50-55 minutes, or until the center is almost set.

Cool completely before refrigerating cheesecake for at least 4 hours (preferably overnight).

To prepare the strawberries jubilee, combine strawberries, sugar, and lemon juice in a large skillet over medium heat.

Cook 3-5 minutes, just until berries start to soften and release juices.

Stir in orange liqueur and butter at this point if using them.

Then flambé the mixture: remove skillet from heat and carefully pour in rum or brandy.

Stand back and light with a long lighter; allow flames to subside.

Cool the mixture slightly before serving atop cheesecake.