Preheat the oven to 350 degrees. Butter a springform pan. Line it with parchment paper overhang or use the circle parchment paper method (refer to the section on different ways to prepare a springform pan).

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the prepared springform pan. Bake for 10 minutes. Allow the crust to cool completely before moving on to the cheesecake filling.

Preheat the oven to 290 degrees.

Using a stand mixer with a paddle attachment or a hand mixer on medium speed, beat the cream cheese until smooth and creamy. Beat in the sugar, sour cream, and vanilla extract until well combined. Remove from the mixer and add the eggs one at a time, mixing with a spatula just until combined. Do not overmix. Pour the mixture into the cooled graham cracker crust.

Bake the cheesecake for 55 minutes. Turn off the oven and slightly open the oven door. You can use a wooden spoon to crack it just a little bit. Leave the cheesecake in the oven for 1 hour to cool down slowly. Fully cool the cheesecake before placing it in the refrigerator in its pan. For best results, chill for at least 6 hours or overnight.

Add half of the strawberries and sugar to a medium saucepan over medium-low heat. Simmer for about 5-7 minutes or until the strawberries start to break down. Mix the cornstarch and water, then gently stir it into the strawberry mixture. Add the rest of the strawberries and continue cooking for 1-2 minutes. Remove from heat and stir in the vanilla. Let it cool to room temperature before spooning it onto the fully cooled cheesecake.

Carefully remove the cheesecake from the pan. Top it with the fully cooled strawberry sauce and refrigerate for at least 2 hours.