• Preheat oven to 325°F / 162°C. Ensure an oven rack is in the center position.

Graham Cracker Crust

• Mix the graham cracker crumbs and sugar in a medium bowl until combined. If adding ground nuts, do so now and whisk to combine. Add the melted butter and fold with a rubber spatula until evenly incorporated.
• Pour the graham mixture into a 9" or 10" springform pan, and using the bottom of a glass cup or your palms, press firmly down on the mixture to form a bottom crust. You can press and assemble the graham mixture up the sides of the pan if you prefer, but the bottom crust should be the thickest. Set aside the pan while you prepare the filling.

Cheesecake Filling

• Add the cream cheese to a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 2 minutes. Scrape down the sides of the bowl with a rubber spatula, add the sugar, and beat on medium speed for 3 minutes. Scrape down the sides of the bowl.
• Add the sour cream, and mix on low speed for 1 minute. Scrape the side of the bowl. Increase the speed to medium-low and mix until well combined, about 1-2 minutes more.
• Add the vanilla to the eggs, and add this combo to the sour cream mixture. Mix for 2 minutes on medium speed. Scrape the sides of the bowl.
• Pour the filling into the springform pan over the graham crust, and smooth it out evenly with a rubber or offset spatula. Place a sheet of foil underneath the springform pan, just large enough to encompass the pan's bottom half on all sides. This will prevent melted butter from escaping if your springform pan doesn't fully seal.
• Bake until almost entirely set, about 70-75 minutes.

  To tell it is done: The edges puff slightly and turn lightly browned. A spot in the center should still jiggle, about no larger than 1" to 1.5" in diameter.

  Once the cheesecake is done baking: Crack the oven door open 1" and let the cheesecake cool inside for 1 hour. Once the hour is up, let the cheesecake cool for 30 minutes on the counter at room temperature. Then, cover it with foil, and place the cheesecake in the refrigerator to chill and set for an additional 4 hours. Slice and serve as-is or with a fruit topping.

Fruit Topping [make while cheesecake is baking]

• Combine strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the mixture bubbles, about 5 minutes.
• While it is heating, combine cornstarch and 2 Tbsp of water in a small bowl and mix to make a slurry. When the berry mixture is bubbling, stir in the slurry mixture. Continue cooking for 2-3 additional minutes until the mixture thickens. Pour it into a container to cool completely before covering and refrigerating. Use as a cheesecake topping once chilled and set--it is thick enough to pour on the entire cheesecake or over individual slices.