1. MAKE THE CRUST: Preheat the oven to 350°F. Lightly butter the inside of a 9-inch springform pan. Mix the graham cracker crumbs, sugar, melted butter, and salt in a bowl until all the crumbs are evenly moistened. Press the mixture firmly into the bottom and halfway up the sides of the pan using the flat bottom of a measuring cup. Wrap the outside bottom and sides tightly with two layers of heavy-duty aluminum foil. Bake the crust for 10 minutes, then set aside to cool.

2. SET UP THE WATER BATH: Move an oven rack to the bottom third of the oven. Place a large roasting pan or deep baking dish on the rack — it must be wider than your springform pan and at least 2 inches deep. Fill the pan with 1 inch of boiling water and leave it in the oven while you prepare the filling.

3. MAKE THE FILLING: Beat the softened cream cheese in a stand mixer fitted with the whisk attachment on high speed for 2–3 minutes until completely smooth and free of lumps. Add the sugar and vanilla and mix on medium speed until combined. Add the eggs one at a time, mixing on medium speed just until each egg incorporates — scrape down the bowl between each addition. Add the sour cream and heavy whipping cream and mix on low just until smooth and uniform. Do not overmix.

4. FILL AND BAKE: Pour the filling over the cooled crust and gently shake the pan side to side to level the surface. Carefully place the foil-wrapped springform pan into the water bath. Bake at 350°F for 15 minutes, then reduce the temperature to 325°F without opening the door and continue baking for 50 more minutes. The cheesecake is done when the edges look set and the center still jiggles slightly.

5. COOL SLOWLY: Turn the oven off and leave the door slightly ajar. Leave the cheesecake inside for 30 minutes. Remove from the oven and the water bath, peel off the foil, and transfer to a wire rack. Cool at room temperature for 2 full hours. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture.

6. MAKE THE STRAWBERRY COMPOTE: Whisk the cornstarch and cold water together in a medium saucepan until smooth. Place over medium heat and add the sugar and halved strawberries. Bring to a gentle simmer, stirring constantly, and cook for 5 minutes until the mixture thickens and the berries soften. Remove from heat, lightly crush a few berries, and let the compote cool completely before using.

7. SLICE AND SERVE: Release the springform ring. Dip a long sharp knife into hot water, wipe it dry, and cut straight down through the crust in one clean motion. Wipe and rewarm the knife between every cut. Spoon the strawberry compote over each slice and add a dollop of whipped cream if desired. Serve immediately.