In bowl of stand mixer outfitted with a whisk, mix cream cheese, sugar and sour cream at medium-low speed until smooth. Add vanilla, a pinch of salt and eggs; mix some more at medium-low speed until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened at room temperature.

Pour filling mixture into the prepared crust (it should come almost to the rim). Place cheesecake on a cookie sheet and bake for 45 minutes, then turn off heat and leave in oven for an additional 15 minutes with door closed.

Allow cheesecake to cool completely before covering and placing in fridge to chill overnight before serving.

Prepare strawberry sauce: Place strawberries, sugar, salt and lemon juice in a small sauce pan and stir to combine. Bring to a boil over medium-high heat, stirring almost constantly, and cook at a low boil gently, using a potato masher or dough cutter to break up the fruit every so often.Stir frequently, until mixture thickens. The sauce should cling to a spoon. Let cool before using.

When ready to serve, loosen and remove sides of springform pan from cheesecake. Arrange halved strawberries on top and spoon strawberry sauce over berries, allowing some to drip down the sides of the cheesecake. Serve immediately.

Serves 8-10.

— Gretchen McKay, Post-Gazette