Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.

Lay 4 sheets of foil in a cross/star pattern on a work surface. Place the pan in the center and wrap the foil tightly, ensuring no tears. Secure it halfway up the sides but not over the rim.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until all crumbs are moist, then pour them into the prepared pan. Press evenly into the bottom and about 3/4 of the way up the sides.

Bake for 8 minutes or until golden brown. Remove and set aside to cool. Increase the oven temperature to 400°F.

In a large mixing bowl, beat the cream cheese until smooth with an electric mixer. Scrape the bowl and beat again for a minute.

Add sugar and cornstarch, mixing until fluffy for about 2 minutes. Scrape as needed.

Add the eggs and yolk, mixing until well blended. Stir in the sour cream, heavy cream, and vanilla until just combined.

Prepare the water bath: Boil about 6 cups of water. Place the springform pan into a larger pan. Pour the filling over the crust, then carefully add the hot water into the outer pan until it reaches halfway up the sides of the springform pan.

Bake for 10 minutes, then reduce the heat to 230°F and continue baking for 1 hour (don’t open the door!).

After an hour, turn off the oven and crack the door for 1 hour. Let the cheesecake cool on the counter, then refrigerate for at least 8 hours, preferably overnight.

In a saucepan, combine half of the sliced strawberries with sugar, lemon juice, and cornstarch. Cook on medium heat until the sauce thickens. Stir in the remaining strawberries and let cool.

Once set, remove the cheesecake from the springform pan. Pour the strawberry sauce on top and serve with fresh whipped cream.