I let someone else do the research and Cooks Illustrated magazine came up with this one. After my own many experiments and different recipes, this too, is my favorite. Also included is the optional strawberry topping. Sometimes I take a thin layer of sponge cake on top of cheesecake to soak up strawberry topping and then it doesn't slide off the cake.
For the crust: Adjust oven rack to lower-middle position and heat to 325F. Line a 9-inch springform pan and sides with one sheet of plastic wrap. This will reduce chance of cracks in center of cheesecake. Combine graham crackers and sugar in medium bowl. Add the melted butter and toss with fork until evenly moistened. Empty crumbs into springform pan, and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on a wire rack while making filling.
For the filling: Increase oven temperature to 500F. In standing mixer, fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute, and scraping bowl between additions.
Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet(to catch any spills if springform pan leaks.) Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200F and continue to bake on instant-read thermometer inserted into center of cheesecake registers about 150F, about 1 1/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.
To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut and serve.
Toss berries, sugar, and salt in medium bowl; let stand until berries have released juice and sugar has dissolved, about 30 minutes, tossing occasionally to combine.
Process jam in food processor until smooth, about 8 seconds; transfer to small pan. Bring jam to simmer over medium high heat; simmer, stirring frequently, until dard and no longer frothy, about 3 minutes. Stir in lemon juice; pour warm liquid over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a portion of toping over each slice of cheesecake.
Enjoy!