Graham Cracker Crust

1. Adjust the oven racks so one rack is in the lowest position and the other is in the middle position.  Preheat the oven to 350°F.
2. In a bowl whisk together the graham cracker crumbs, sugar and pinch of salt.  Add in the melted butter and stir to evenly moisten the crumbs.  The mixture should look like wet sand.
3. Press the crumbs into the bottom and partially up the sides of a 9″ springform pan.  Use the bottom of a measuring cup to help compact the crust down tightly.  Bake crust for 10 minutes on the middle rack.
4. Remove from the oven and allow to cool slightly while you prepare the filling.
5. Lower the oven temperature to 325°F.  Have a large roasting pan nearby and begin to boil about 6 cups of water.  This pan will be filled with hot water and be placed on the lower rack of the oven to create steam while the cheesecake bakes (in place of a traditional water bath).

Filling

1. Have all filling ingredients at room temperature before beginning.  Start by adding the softened cream cheese, sugar and cornstarch to the bowl of a stand mixer fitted with the paddle attachment.  Beat together on a medium speed until smooth and creamy, scraping down the sides and bottom of the bowl at least once. 
2. Mix in the eggs, one at a time until incorporated.  Add in the vanilla extract and sour cream and mix on a low speed until evenly combined.
3. Pour the batter onto the warm graham cracker crust and give the pan a gentle shake to even out the top or use a small offset spatula to smooth out the top.
4. Place the large roasting pan on the lowest oven rack and fill with boiling water.  Place the cheesecake above the center of the roasting pan on the middle oven rack.
5. Bake for 60-70 minutes.  The cheesecake is done when the edges are slightly puffed up and the center is almost set.  The center should jiggle like jello when the pan is lightly shaken.
6. Turn off the oven and crack open the oven door, but leave the cheesecake inside.  Let the cheesecake cool in the oven for 1 hour.  Then take the cheesecake out and let sit at room temperature for another 30 minutes to 1 hour before transferring to the fridge for 4 hours or overnight.
7. Once chilled run a sharp small knife between the edge of the pan and the chilled cheesecake to loosen, then remove the rim of the springform pan.  For clean slices, use a large sharp knife and wipe the blade clean on paper towels between each cut. 
8. Serve with strawberry topping.  Store cheesecake lightly covered with plastic wrap in the fridge.

Strawberry Topping

1. Place cut strawberries into a bowl and sprinkle with sugar.  Let macerate for 15 minutes.