Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until crumbly. Press this mixture into the base and sides of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.

Lower the oven temperature to 300°F (150°C). In a separate bowl, beat the cream cheese until smooth. Gradually add the sugar, sour cream, vanilla, and salt, mixing well. Incorporate the eggs one at a time.

Pour the filling over the cooled crust, smoothing the top. Bake in a water bath for 1 hour, until the edges are firm and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Afterward, refrigerate for at least 4 hours to set.

In a saucepan, combine pureed strawberries and cornstarch, cooking over medium heat. Add sugar and simmer for 10-20 minutes until thickened. Fold in chopped strawberries and allow to cool.

Spread the strawberry topping over the cheesecake before serving. Enjoy!