Step 1 — Prepare the Crust : Preheat oven to 325°F (160°C). Mix graham crumbs, sugar, salt. Stir in melted butter until sandy texture. Press mixture firmly into a 9-inch springform pan, bottom + 1 inch up sides. Bake for 10 minutes. Cool slightly.
Step 2 — Make the Filling Beat softened cream cheese until completely smooth (no lumps!).Add sugar and beat until creamy. Mix in sour cream, flour, lemon juice, and vanilla. Add eggs one at a time, mixing on low until just combined. (Do not overbeat.) Pour filling over crust and smooth the top.
Step 3 — Bake (Water Bath Method Optional) : Wrap outside of pan with foil if using water bath. Place cheesecake on a baking tray. Bake at 325°F / 160°C for 55–70 minutes Center should be slightly jiggly but set around edges. Turn off oven, crack door slightly, and let cheesecake cool inside for 1 hour Prevents cracking ,Then move to counter and cool fully.Refrigerate at least 4 hours, ideally overnight.
Step 4 — Strawberry Sauce : Cook strawberries + sugar + lemon juice on medium heat for 10 minutes. Add cornstarch slurry — simmer 2–3 minutes until thickened. Cool completely. Once cheesecake is chilled, pour sauce over top or serve alongside.