Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring it's evenly distributed. Bake the crust for 10 minutes until golden and fragrant, then remove it from the oven and let it cool completely before moving on.

Lower the oven temperature to 300°F (150°C). In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2 minutes. Gradually add granulated sugar, sour cream, vanilla extract, and salt, blending thoroughly until the mixture is well combined. Gently fold in the room temperature eggs, one at a time, making sure each is integrated before adding the next.

Prepare a water bath by placing a roasting pan on the lower rack of your oven and filling it with hot water. Pour the cheesecake filling over the cooled crust in the springform pan. Carefully place the cheesecake pan into the roasting pan, ensuring it is stable. Bake for 1 hour, until the edges are set but the center still jiggles lightly.

Once baked, turn off the oven and let the cheesecake sit inside for 1 hour with the door slightly ajar to gradually cool. After that, remove it from the water bath and allow it to cool at room temperature for 1.5 hours. Finally, transfer the cheesecake to the refrigerator, allowing it to chill for at least 4 hours or overnight for the best texture.

To make the fresh strawberry sauce, begin by blending the diced strawberries and cornstarch until smooth. Pour this mixture into a saucepan and add sugar, cooking over medium heat. Stir continuously until the sauce thickens, which should take about 10–20 minutes. Once thickened, incorporate the remaining chopped strawberries and let it cool completely before serving.

When ready to serve your strawberry cheesecake, spread or drizzle the fresh strawberry topping over the chilled cheesecake. Cut it into slices, allowing guests to enjoy this decadent dessert. Pair with whipped cream for added indulgence.