Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well mixed. Press this mixture into the bottom and up the sides of a springform pan. Bake for 10 minutes until lightly golden, then cool completely.

Lower the oven temperature to 300°F (150°C). In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Gradually add granulated sugar and sour cream, mixing well. Stir in vanilla extract and salt, then add eggs one at a time, blending until just combined.

Pour the cheesecake filling over the cooled crust, smoothing the top. Place the springform pan into a larger baking dish filled with hot water. Bake for approximately 1 hour, then let it rest inside for an additional hour.

Remove from the water bath and let cool for 1.5 hours at room temperature before refrigerating for at least 4 hours, preferably overnight.

Blend strawberries and cornstarch until smooth. Cook in a medium saucepan over medium heat with some sugar until thickened, about 5-7 minutes. Stir in chopped strawberries and cool.

Gently remove the sides of the springform pan. Top each slice with strawberry sauce just before serving.