A classic, crowd-pleasing strawberry cheesecake with a crisp graham cracker crust, ultra-creamy vanilla-sour cream filling, and a glossy, seedless strawberry sauce crowned with fresh berries.
Make the crust: In a medium bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until well combined.
Press 2/3 of the mixture into the bottom of a 9-inch springform pan and the remaining 1/3 up the sides. Use a flat-bottomed glass or measuring cup to press firmly.
Chill the crust for at least 30 minutes while preparing the filling.
Preheat the oven to 350°F (175°C).
In a stand mixer (or with a handheld mixer), beat the softened cream cheese with 1 1/2 cups sugar until smooth.
Add the eggs and egg yolks one at a time, mixing just to combine and scraping the bowl as needed.
Stir in the sour cream and 2 teaspoons vanilla until smooth.
Pour the batter over the chilled crust and gently tap the pan on the counter to release air bubbles.
Create steam: Place a casserole dish filled with hot water on the lower oven rack; set the cheesecake on the upper rack.
Bake for 1 hour 10 minutes, or until the edges are set and the center is just set with a slight wobble.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate the cheesecake for at least 6 hours or overnight.
Make the strawberry sauce: Whisk 1 cup sugar and cornstarch together in a small bowl.
In a medium saucepan, combine the frozen sliced strawberries with the sugar-cornstarch mixture; cook over medium heat, stirring, until thick and bubbling, about 5–10 minutes.
Remove from heat and stir in 1/4 teaspoon vanilla and lemon juice.
Strain the sauce through a fine-mesh sieve to remove seeds and pulp; let cool completely.
Quarter the fresh strawberries and toss with the cooled strawberry sauce.
Just before serving, spoon the strawberry mixture over the chilled cheesecake and enjoy.