Make the Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (or see how I prepare my pan for a water bath). Set prepared pan aside.

Make Filling and Bake

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the cheesecake batter into the crust.
6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour 15 minutes. The center should be set, but still jiggly. (See how to tell if your cheesecake is done baking).
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10. Remove the cheesecake from the oven and water bath wrapping and allow to cool to room temperature, then refrigerate until firm, 5-6 hours or overnight.

Make Strawberry Sauce

1. Add the chopped strawberries to a food processor and puree. You should have 1 1/2 cups of puree. Strain the puree to remove the seeds, if desired.
2. Combine the sugar and cornstarch in a large saucepan. Whisk them together until no lumps of cornstarch remain, then stir in the strawberry puree.
3. Cook over medium heat, stirring constantly until mixture thickens and come to a boil, about 5-10 minutes. Allow to boil for one minute, then remove from heat. Stir in vanilla extract, quartered strawberries and salt. Set in the fridge to cool completely, about 2-3 hours.

Assemble and Serve

1. When the cheesecake and strawberry sauce have finished cooling, remove the cheesecake from the springform pan and place on a serving plate (see how to remove a cheesecake from a springform pan). You can add the strawberry sauce to the top of the cheesecake or just add it to slices as you slice and serve it. If you add the strawberry sauce on top of the cheesecake, you will have some leftover. Use that for serving additional sauce with slices.
2. Store cheesecake well covered or in an air tight carrier in the refrigerator. Store the sauce in an airtight container. Cheesecake is best if eaten within 3-4 days. The strawberry sauce should be good for up to a week.