Preheat the oven to 400 °F

Arrange the tater tots on a baking sheet and bake them until crispy about 12-15 minutes. While the tater tots are baking make the Cheesecake filling.

Place the 4 packages of cream cheese and 1 cup sugar in a bowl, using a hand mixer or a stand mixer beat the cream cheese and the sugar until smooth. With the mixer running on low speed add the eggs one at a time until the batter is smooth. Add the vanilla. Set the cheesecake filling aside.

Remove the tots from the oven and lower the oven temp to 325 °F. Chop the tots into small pieces. Place into a bowl and combine with the melted butter and 1/2 cup of sugar. Place the chopped tater tots into the bottom of a springform cheesecake pan, press the tots down slightly to compact the crust. Pour the cheesecake batter on top of the crust and place the cheesecake into the 325 °F oven. Allow the cheesecake to bake for 45 minutes.

Remove the cheesecake from the oven and allow it to cool under refrigeration for at least 4 hours.

Top the cheesecake with fresh strawberries, whipped cream and strawberry glaze if desired.