1. Preheat oven to 350° F. To make crust, combine graham cracker crumbs and melted butter. Press into bottom of an 8-inch or 9-inch springform pan. Bake for 8 minutes. Remove crust from the oven, and reduce temperature to 325° F. 
2. Using an electric mixer, blend cream cheese and 1 cup of sugar on low speed until creamy and no lumps remain. Add one egg at a time, letting each egg fully incorporate before adding another one. Mix in the sour cream and vanilla. Pour batter into pan, and place in the oven.
3. Bake until center of dessert no longer trembles when tapping sides of pan, about 60 to 80 minutes. Time will vary depending on pan size. When ready, turn off the oven. Open the door, and leave the cheesecake in the oven for 30 minutes. Remove from the oven. Let cool at room temperature for 30 minutes. Release from the pan, and let chill overnight in the refrigerator. 
4. To make the sauce, combine the thawed strawberries and remaining sugar in a saucepan. Bring to a boil over medium heat. Cook until thickened, about 10 minutes. Puree the sauce, and set aside to cool. 
5. Spread a thin, even layer of sauce over the cheesecake. Arrange fresh strawberry slices as desired. Refrigerate for 1 hour before serving. Serve with additional strawberry sauce.

Calories: 360, Fat: 22 g (12 g Saturated Fat), Cholesterol: 105 mg, Sodium: 340 mg, Carbohydrates: 34 g, Fiber: 2 g, Protein: 7 g.