Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl until mixture resembles wet sand. Press into the bottom and up the sides of a springform pan. Bake for 10 minutes until lightly golden, then let cool completely.

Lower the oven temperature to 300°F (150°C). Beat the cream cheese until smooth. Mix in granulated sugar, sour cream, vanilla extract, and salt until well combined before gently adding eggs one at a time. Pour mixture over cooled crust.

Place the springform pan into a larger roasting pan. Pour boiling water into the roasting pan halfway up the sides of the cheesecake pan. Bake for 1 hour until the center is slightly wobbly when shaken. Turn off the oven and leave the cheesecake inside for 1 more hour.

After resting, carefully remove from the water bath and let it cool at room temperature for about 1.5 hours. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Blend diced strawberries and cornstarch until smooth. In a saucepan over medium heat, combine this mixture with sugar, cooking until it thickens, about 5-7 minutes. Stir in chopped fresh strawberries, then let the sauce cool completely.

Once the cheesecake is thoroughly chilled, release from the springform pan. Top with cooled strawberry sauce before serving, and slice to enjoy.