Preheat oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper. Set aside.
In a medium bowl, mix all the ingredients for the crust. Press crumb mixture into the bottom and sides of the prepared pan. Bake for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 325°F.
In a large bowl, beat cream cheese at medium speed until smooth. Add sugar and beat for 2-3 minutes. Scrape the sides of the bowl as needed. Add flour, vanilla, and salt. Beat for 1 minute until incorporated.
Add eggs, one at a time, and mix until well incorporated. Add sour cream and heavy cream and mix until well incorporated and smooth. Scrape the sides of the bowl as needed.
Wrap the springform pan with aluminum foil and place in a large roasting pan. Pour cream cheese mixture into the prepared pan. Place roasting pan in the oven and add hot water to come up 1-inch of the springform pan. Bake for 1 hour and 10 minutes or until the cake looks set in the center. Carefully remove from oven and allow resting for 1 hour. Refrigerate in the pan for at least 6 hours or overnight.
Prepare the strawberry sauce. Puree 15 strawberries in a food processor. In a small saucepan, combine the strawberry puree, sugar, cornstarch, and lemon juice. Cook at medium high heat and bring mixture to a boil. Reduce the temperature and simmer for 5 minutes. Remove from heat and allow to cool.
Slice the remaining strawberries and place them in a decorative pattern on top of the cheesecake. Top with strawberry sauce and serve.