Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup (50g) granulated sugar, and melted butter. Stir with a fork until the mixture resembles wet sand.

Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the 9-inch springform pan. Use the flat bottom of a glass to pack it tightly.

Bake for 10 minutes, until the crust is fragrant and slightly golden. Set aside to cool while you prepare the filling.

Reduce oven temperature to 325°F (160°C). In the bowl of a stand mixer, beat the room temperature cream cheese on medium speed until completely smooth and free of lumps. Scrape down the sides and bottom of the bowl.

Add the 1 1/2 cups (300g) of granulated sugar and the pinch of salt, and beat until smooth. Add the sour cream and vanilla extract, mixing on low speed until just combined.

Add the room temperature eggs one at a time, mixing on low speed after each addition until the yolk just disappears. Do not overmix.

Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.

Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil. Place the wrapped pan inside a large roasting pan and pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.

Bake for 60-70 minutes, until edges are set but the center still has a slight jiggle. Turn the oven off, prop the door open, and let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover and refrigerate for at least 6 hours, or preferably overnight.

For the Strawberry Sauce: Hull and chop half of your strawberries. Combine them in a saucepan with 1/2 cup (100g) sugar and the lemon juice. Cook over medium heat until the sauce thickens, about 10-15 minutes. Cool completely.

For the Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl. Pour hot, simmering heavy cream over the chocolate, let sit for 5 minutes, then whisk until smooth.

To Assemble: Release the chilled cheesecake from the pan. Top with the cooled strawberry sauce, fresh halved strawberries, and a drizzle of the chocolate ganache.