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1
Preheat oven to 350 degrees.
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2
Make crust: In a bowl stir together crumbs, butter, sugar, and salt.
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3
Sprinkle half of crumb mixture onto bottom of a buttered 9 1/2-inch springform pan near rim, pressing evenly about 1 1/4 inches up side.
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4
Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge.
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5
Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs a little at a time, beating on low speed until just combined.
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6
Beat in vanilla and sugar, beating on low speed until just combined.
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7
Pour filling into crust and bake in middle of oven 45 minutes.
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8
Transfer cake in pan to a rack, and let stand 5 minutes.
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9
(Cake will not be set in center but will set as it cools.)
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10
Leave oven on.
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11
Make topping: In a bowl stir together sour cream, sugar and vanilla.
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12
Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly.
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13
Bake cake 10 minutes more.
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14
Transfer cake in pan to rack and cool completely.
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15
Chill cake, covered, overnight.
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16
Remove side of pan and transfer cake to a plate.
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17
Let cheesecake stand at room temperature 30 minutes and serve with fresh strawberries.
