Let’s break down the process into easy-to-follow steps.

1. Make the Crust:

• Preheat the oven to 325°F (160°C). Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
• In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar.
• Press the mixture into the bottom and 1 inch up the sides of the springform pan.
• Bake until golden brown, 10 to 14 minutes.
• Cool completely on a wire rack, about 30 minutes.

2. Prepare the Water Bath:

• Bring a large pot of water to a simmer over medium-low heat.

3. Make the Filling:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until no lumps remain, about 2 minutes.
• With the mixer on medium speed, gradually add the sour cream, sugar, flour, and salt, beating until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
• Reduce the mixer speed to low and add the eggs and egg yolk, one at a time, until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed.
• Stir in the vanilla bean paste (or extract).

4. Bake the Cheesecake:

• Pour the filling into the cooled crust.
• Place the springform pan into a large roasting pan.
• Place both pans into the oven and quickly pour the hot water into the roasting pan so that it comes about halfway up the foil-wrapped springform pan. This creates a water bath, which helps to cook the cheesecake evenly and prevent cracking.
• Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken.

5. Cool the Cheesecake:

• Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 15 minutes.
• Remove the cheesecake from the water bath and carefully remove the foil.
• Transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours.
• Place in the refrigerator for at least 8 hours to chill completely.

6. Make the Topping:

• In a medium saucepan, combine 1 pound of the strawberries, sugar, lemon juice, and salt over medium heat.
• Cook, stirring often, until the strawberries break down and the sauce is thickened, about 20 minutes.
• Remove from heat. Stir in the remaining ½ lb. strawberries and cool to room temperature, about 1 hour.

7. Serve: Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with strawberry mixture just before serving.

These instructions are clear.