Prepare the Crust: Preheat your oven to 325°F (165°C). In a bowl, mix the crushed graham crackers with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even base. Bake the crust for 10 minutes. Remove and let it cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, and mix until well combined. Add eggs one at a time, mixing thoroughly after each addition. Blend in sour cream, flour, and salt until the mixture is smooth. Pour the filling over the cooled crust.

Bake the Cheesecake: Place the cheesecake in the oven and bake for 55-60 minutes or until the center is set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from oven and let it cool completely at room temperature.

Prepare the Strawberry Drizzle: If making homemade sauce, blend fresh strawberries and strain to get a smooth consistency. Drizzle the strawberry sauce over the cooled cheesecake.

Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight.