1. Prepare the Crust and Oven:

For the crust: Preheat the oven to 325°F (160°C).

Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. This is to prevent water from seeping into the pan during the water bath.

Spray the inside of the pan lightly with nonstick cooking spray.

2. Make the Graham Cracker Crust: In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar.

Press the mixture into the bottom and 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even crust.

Bake the crust until golden brown, 10 to 14 minutes.

Cool completely on a wire rack, about 30 minutes.

3. Make the Cream Cheese Filling: In the bowl of an electric mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), beat the softened cream cheese on medium speed until no lumps remain, about 2 minutes.

With the mixer on medium speed, gradually add the sour cream, granulated sugar, all-purpose flour, and salt.

Beat until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

4. Add Eggs and Vanilla:

Reduce the mixer speed to low.

Add the eggs and egg yolk, one at a time, beating until just combined after each addition. Be careful not to overmix.

Continue scraping down the sides and bottom of the bowl as needed.

Stir in the vanilla bean paste or extract.

5. Assemble and Bake in Water Bath:

Pour the filling into the cooled graham cracker crust.

Place the springform pan inside a large roasting pan.

Place the roasting pan into the oven.

Quickly pour hot water into the roasting pan so that it comes about halfway up the foil-wrapped springform pan. This creates a water bath, which helps to ensure even baking and prevent cracking.

Bake for 1 hour 10 minutes to 1 hour 20 minutes. Or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken.

6. Cool Slowly: Turn the oven off and crack the oven door open.

Leave the cheesecake in the oven for 15 minutes. This helps to prevent cracking by allowing the cheesecake to cool slowly.

7. Cool Completely:

Remove the cheesecake from the water bath.

Transfer the cheesecake to a wire rack.

Let the cheesecake continue cooling to room temperature, about 2 hours.

8. Chill: Place the cheesecake in the refrigerator for at least 8 hours, or preferably overnight, to chill completely. This allows the cheesecake to fully set and develop its flavor.

9. Make the Strawberry Topping: In a medium saucepan, combine 1 pound of the stemmed and quartered strawberries, granulated sugar, lemon juice, and salt over medium heat.

Cook, stirring often, until the strawberries break down and the sauce is thickened, about 20 minutes.

Remove from heat.

Stir in the remaining ½ pound of stemmed and quartered strawberries.

Cool the strawberry topping to room temperature, about 1 hour.

10. Serve:

Run a thin knife or offset spatula along the edge of the pan, between the cheesecake and the pan, before removing the sides of the springform pan.

Top the chilled cheesecake with the cooled strawberry topping just before serving.

Slice and serve. Enjoy your incredible, homemade Strawberry Cheesecake!