Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs a little at a time, beating on low speed until just combined. Beat in vanilla and sugar, beating on low speed until just combined.
Pour filling into crust and bake in middle of oven 45 minutes. Transfer cake in pan to a rack, and let stand 5 minutes. (Cake will not be set in center but will set as it cools.) Leave oven on.
Make topping: In a bowl stir together sour cream, sugar and vanilla.
Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake 10 minutes more. Transfer cake in pan to rack and cool completely. Chill cake, covered, overnight.
Remove side of pan and transfer cake to a plate. Let cheesecake stand at room temperature 30 minutes and serve with fresh strawberries.
In a bowl stir together crumbs, butter, sugar, and salt. Sprinkle half of crumb mixture onto bottom of a buttered 9 1/2-inch springform pan near rim, pressing evenly about 1 1/4 inches up side. Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge.
Recipe courtesy of Gourmet Magazine, November, 1999