Instructions

1. Place a rack in middle of oven; preheat to 400°. Brush pan with unsalted butter, then line with 2 overlapping 16×12″ sheets of parchment paper, making sure parchment comes at least 2″ above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
2. Beat 2 lb. cream cheese, room temperature, sugar, and strawberry powder in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of the bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes. (You can also use a large bowl with a hand mixer on medium low-speed, but you may need to continue beating for a few extra minutes to dissolve sugar.)
3. Increase speed to medium and add 6 large eggs, one egg at a time, beating until each egg is incorporated, about 15 seconds, before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add heavy cream, salt, and vanilla extract and beat until combined, about 30 seconds.
4. Turn off mixer and sift all-purpose flour evenly over cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of the bowl and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
5. Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
6. Let cool slightly (cake will collapse drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature.
7. Do Ahead: Basque cheesecake can be made 1 day ahead. Cover and chill. Let cheesecake sit at room temperature for several hours to remove chill before serving.
8. Prepare the crumb: Heat the oven to 300°F. Melt the butter and peanut butter together in the microwave.
9. Combine the flour, cornstarch, sugar, and salt in a bowl, stirring a little to combine. Drizzle with melted butter and peanut butter, and mix together until the mixture starts to come together in small clusters.
10. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch at that point; they will dry and harden as they cool.
11. Let the crumbs cool completely before sprinkling on top of the cake. Stored in an airtight container, they will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.