1. Preheat oven to 450°F. Butter the bottom of 9-inch springform pan and spray the entire pan with cooking spray.
2. In a medium bowl, combine the graham cracker crumbs, 1/3 cup melted butter, 1/4 cup sugar and 1/4 teaspoon salt. Stir to combine thoroughly. Press crumbs into the bottom of prepared pan. Bake on lower-middle rack until fragrant and beginning to brown around edges, about 5 to 7 minutes. Transfer to rimmed baking sheet.
3. In a large mixing bowl, use an electric mixer to beat cream cheese, 1 1/2 cups sugar, and remaining 1/4 teaspoon salt at medium-low speed until combined, about 1 minute. Scrape down bowl; add sour cream, lemon juice, and vanilla and beat at low speed until combined, about 1 minute. Add eggs and egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrap down bowl again and beat on medium speed until smooth.
4. Pour filling into crust and place in oven. Immediately reduce oven temperature to 250 degrees. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes. The sides should be set and the center should still be jiggly. An instant read thermometer, inserted 2-inches into the center of the cheesecake should read 145°F.
5. Place cheesecake on a rack to cool. Let set 5 minutes and run a thin knife around the edges. Let cool completely, about 2 to 3 hours. Wrap in plastic wrap and place in the refrigerator and chill for at least 6 hours.
6. To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving plate.
7. Place 1 lb strawberries into a food processor and pulse into finely chopped, but not pureed. Transfer to a medium skillet. Add the remaining 1/2 cup sugar, water and cornstarch and cook over medium heat, stirring, for 10 minutes, until thick and bubbly. Strain into a bowl, pressing hard on the solids. Chill.
8. Let cheesecake stand at room temperature for about 30 minutes. Dip strawberries for topping into the strawberry sauce and arrange in the center of the cheesecake. Pipe or dollop whipped cream around the edges. Slice and serve.

Note: If strawberries are not at their peak ripeness, the sauce may not be a deep red color. If you would like a more vivid color, just add a few drops of red food coloring to the finished sauce.