Preheat your oven to 325°F (163°C).

Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add granulated sugar, sour cream, and vanilla extract, mixing until well combined.

Add eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing.

Pour the filling over the crust in the springform pan.

Place the springform pan in the preheated oven and bake for 55-60 minutes, or until the center is almost set.

Turn off the oven, leave the door slightly open, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.

After cooling, remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight.

In a saucepan over medium heat, combine the sliced strawberries, granulated sugar, and vanilla extract.

Cook until the strawberries are soft and the sugar has dissolved. Stir in the cornstarch mixture and bring to a boil. Simmer for a few minutes until the sauce thickens.

Let the strawberry topping cool completely before spreading over the chilled cheesecake.

Once the strawberry topping has set, release the cheesecake from the springform pan.

Slice and serve the cheesecake with additional fresh strawberries if desired.