Step 1

Preheat oven to 350 degrees.

Step 2

In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form.

Step 3

Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides.

Step 4

Transfer the crust to the oven and bake until set, approximately 10 minutes.

Step 5

Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.

Step 6

Reduce the oven to 325 degrees.

Step 7

Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.

Step 8

Beat in the sugar and vanilla scraping down the sides of the bowl, as needed.

Step 9

Add the eggs to the cream cheese mixture one at a time, beating well after each addition.

Step 10

Pour the filling into the crust and set in a deep baking pan.

Step 11

Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.

Step 12

Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.

Step 13

Serve chilled topped with strawberries or just straight up.