Preheat oven to 350 degrees.

FOR THE CRUST

1. Melt the butter in a medium bowl in a microwave.  Add the cracker crumbs.  (I used whole graham crackers and crush them by with my rolling pin).  Add the sugar and salt and mix until all the crumbs are moistened with the butter.  Using the bottom of a measuring cup, press the crumbs firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan.  Wrap the bottom and sides of the pan with heavy-duty foil.  Place the springform pan on the middle rack of an oven and bake for 8-10 minutes until the crust is set.  Mine took 9 minutes.  Set the pan aside while preparing the filling.

FOR THE FILLING

1. Prepare the water bath.  Move oven rack to the bottom third of the oven.  Place a large pan, larger than the springform pan, on the oven rack.  Make sure the pan is at least 2 inches deep.  Fill the pan with at least 1 inch of boiling water.  Leave the pan in the preheated oven while you prepare the filling.
2. Add the cream cheese to the large bowl of a stand mixer.  Using the whisk attachment, mix the cream cheese on high speed until the cream cheese is light and creamy and free of any lumps.  Add the vanilla, sugar and eggs, one at a time, and mix on medium speed until well blended.  Add the sour cream and whipping cream and mix to incorporate.  Pour the filling over the crust.  Pick up the pan and gently shake it to even out the filling.  To ensure you do not tear a hole in the foil, make sure you do not shake the pan back and forth on a surface.
3.  Gently place the springform pan in the water bath in the preheated oven.  Bake the cheesecake for about 1 hour and 15 minutes or until the cheesecake is just slightly jiggly in the center.  Remove the cheesecake from the oven and remove the foil from around the pan.  Remove the water bath from the oven and return the cheesecake to the oven.  Turn the oven off and leave oven door gently ajar.  Leave the cheesecake in the oven for 1 hour.
4. Remove the cheesecake from the oven and run a sharp knife around the edges.  Cover loosely with a piece of plastic wrap and refrigerate for at least 4 hours or overnight.  Release and remove the springform ring and cut and serve.

FOR THE STRAWBERRY COMPOTE

1. Add the water and cornstarch to a medium saucepan and whisk together until smooth.  Place the pan over medium heat and add the sugar and strawberries.  Bring to a simmer and cook for 5 minutes while stirring constantly and remove from heat.  Using a potato masher, slightly mash some of the strawberries.  Allow compote to completely cool.  It will thicken as it cools.  Refrigerate the compote until ready to use.

FOR THE WHIPPED CREAM

1. Add the cream to the bowl of a stand mixer fitted with the whisk attachment.  Mix on medium speed for about 1 minute.  Add the vanilla and sugar and mix on high speed until medium-stiff peaks form about 1 minute.  Place dollops of the cream around the edges of the cheesecake, or pipe it on with a pastry bag.