Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.

Lay 4 sheets of foil in a cross/star pattern. Place the pan in the center and wrap the foil tightly on all sides to avoid tears.

In a medium bowl, mix the graham cracker crumbs with sugar and melted butter until all the crumbs are moist. Press mixture evenly into the bottom and about 3/4 of the way up the sides of the pan.

Bake the crust for 8 minutes until golden brown. Let it cool, then increase the oven temperature to 400°F (200°C).

In a large mixing bowl, beat the cream cheese until smooth and lump-free, about 1 minute. Scrape the sides of the bowl.

Add sugar and cornstarch, beating on medium until smooth and fluffy, about 2 minutes. Scrape as needed.

Add the eggs and egg yolk, beating on low until blended. Stir in sour cream, heavy cream, and vanilla until just combined.

For the water bath: Bring 6 cups of water to boil. Place the springform pan into a larger pan, pour the filling over the crust, and add hot water around the springform, reaching halfway up the side.

Bake for 10 minutes, then reduce the heat to 230°F (110°C) and continue baking for 1 hour without opening the door.

After an hour, turn off the oven and prop the door open slightly for another hour to cool in the residual heat. Let cool fully on the counter, then refrigerate for at least 8 hours (overnight is best).

While the cheesecake cools, combine half of the sliced strawberries with sugar, lemon juice, and cornstarch in a medium saucepan.

Cook over medium heat until the sugar dissolves and the sauce thickens, stirring constantly.

Remove from heat, stir in the remaining strawberries, and let cool. Transfer to an airtight container and refrigerate until ready to use.

When ready to serve, remove the cheesecake from the springform pan, pour the strawberry sauce over, and enjoy!