• Line a 9 x 13 baking pan with aluminum foil or parchment paper, leaving an overhang for easier removal. Spray with cooking spray.
• Preheat oven to 300º.
• Use a food processor to crush the graham crackers into fine crumbs. Add flour and salt and pulse to combine. Add melted butter and pulse until combined. Then spread into the baking pan tapping down with a measuring cup with a flat bottom. Bake for 20 minutes until browned. Let cool. (You can crush the graham crackers in a ziplock bag and combine the ingredients with a whisk instead of using a food processor)

Cheesecake:

• Rinse out the food processor and add the cream cheese and sugar and process until smooth. While running, add the eggs, one at a time, processing for about 30 seconds after each egg. Add vanilla and process to combine. Pour over the cooled graham cracker crumbs. (You can use a stand mixer instead of a food processor)
• Bake until it is just slightly jiggly in the center, about 45-50 minutes. While baking prepare the topping.

Topping:

• Puree the strawberries in the food process with ½ cup sugar until smooth, about 30 seconds. Add sour cream and process until combined. (You can use an immersion blender to puree the strawberries)
• When the cheesecake is done remove from the oven and pour the strawberry topping over the top, smoothing it with an offset spatula. Return to the oven and bake an additional 15 minutes until the top is set.
• Let cool completely on a wire rack then refrigerate for at least 4 hours. Lift cheesecake out of the pan and cut into 2 inch squares. Top with a slice of strawberry.