Preheat the oven to 350 °F (175 °C). Lightly grease just the bottom of a 9” (23 cm) springform pan. Place a rimmed baking sheet on the lower third rack of the oven. This is just in case the butter leaks a little (this was not a problem for me).

Place the graham crackers in a food processor fitted with an S-blade and pulse until you have uniform fine crumbs, but not a powder or dust. If the crumbs are too fine (like flour), the crust will feel denser and wetter. Aim for the texture of coarse cornmeal. Don’t use a high-speed blender - that’ll create powder. You can alternatively put them in a Ziploc and use a rolling pin to smash them or put them in a bowl and use the bottom of a flat glass to smash them.

Transfer to a mixing bowl and stir in the sugar and salt until combined.

Stir in the butter until well combined. Let the mixture sit in the bowl for 5 minutes before pressing it into the pan (this helps the crumbs “suck up” the oil).

Press it very firmly into the pan. Use the flat bottom of a glass or a dry measuring cup to pack it down. If you don't pack it tight, it’ll be dry and crumble when you cut it.

Bake for 10-15 minutes and then remove to a wire rack to cool for at least 10 minutes while preparing the filling.

Keep the oven at 350 °F (175 °C).

In a large mixing bowl using an electric hand mixer, beat together the cream cheese and sugar until fluffy.

Add the vanilla, salt and sour cream and beat on low until combined.

Add the eggs one at a time, beating just until combined after each addition. Be sure not to overmix. Set aside for now.

Using heavy-duty, extra-wide foil, cut three 14″ (36 cm) pieces. Place the foil pieces on top of each other and center the cooled springform pan on top. Fold the foil up and around the sides (do not attach to the top rim). Place this inside a large roasting pan.

Fill and start your kettle(s). You need enough water to reach halfway up the side of your cheesecake pan. If your kettle is small, boil one and keep it in a heat-safe pitcher while you boil the second.

Pour the cheesecake batter over the partially cooled crust. Smooth it out.

Move the roasting pan (with the filled cheesecake inside) onto the lower third oven rack. Carefully pull the rack out just far enough to reach the roasting pan safely.

Once your water is at a rolling boil, very slowly pour it into the roasting pan. Aim for the corner to avoid splashing the cheesecake or getting water between the foil layers. Fill until the water is about halfway up the sides of the cheesecake pan.

Gently slide the rack back in and close the door. Immediately turn the oven temperature down to 325 °F (167 °C).

Bake for 55 minutes. The edges (about 2 inches from the side) should be set and firm, but the center should still jiggle slightly, like firm gelatin.

Open the oven door and let the cheesecake cool inside the oven for 1 hour.

Remove the roasting pan from the oven. Very carefully lift the cheesecake out of the water bath. Don’t worry if some butter leaked. The crust will still be fine.

Place on a cooling rack to cool for another 2-3 hours or until nearly room temperature.

To a medium saucepan, add everything but the cornstarch and water. Stir frequently at medium heat until it comes to a boil and reduce to a steady simmer. It’ll take a few minutes for the berries to release their juices - there’s no need to add water! Turn the heat to lower and cover if you’re worried about them burning.

Cook for about 10 minutes. The mixture will have thickened quite a bit but won’t be nearly as thick as jam.

Combine the cornstarch with the water in a small bowl.