1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, melted butter, and salt until it resembles wet sand. Press into a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.

2. In a large bowl, beat softened cream cheese until smooth. Add sugar and beat again. Mix in sour cream and vanilla.

3. Add eggs one at a time, mixing gently. Add flour if using, and mix until just combined. Do not overmix.

4. Pour batter over cooled crust. Tap the pan gently to remove air bubbles.

5. Bake at 325°F for 50–60 minutes, or until edges are set and center jiggles slightly. Turn off oven, crack the door open, and let it cool for 1 hour inside.

6. Remove cheesecake from oven and let cool on a rack completely. Then refrigerate for at least 6 hours or overnight.

7. Make the glaze: In a saucepan, combine chopped strawberries, water, sugar, and lemon juice. Cook over medium heat for 5–7 minutes. Mash or blend, return to heat, and stir in the cornstarch slurry. Cook until thickened. Let it cool.

8. Once cheesecake is chilled, remove from pan. Pour glaze over the top.

9. Decorate with halved strawberries, mint leaves, and optional whipped cream.

10. Slice with a hot knife for clean cuts. Serve and enjoy!