Preheat oven to 350°F. Pulse the Oreo cookies and sugar in a food processor to make fine crumbs. Add the melted butter and pulse until combined. Press the mixture into the bottom of 9 x 3-inch springform pan with removable bottom. Bake for about 10 minutes. Cool completely. Reduce oven temperature to 325°F.

Using an electric hand mixer or stand mixer fitted with the paddle attachment, mix together the cream cheese, sugar and sour cream until well combined, for about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition. Do not overmix. Mix in the vanilla and then add the fresh diced strawberries and, using a rubber spatula, gently fold into the cream cheese mixture by hand. Pour into your prepared crust.

Set the springform pan on 3 to 4 pieces of wide heavy-duty aluminum foil. I like to ensure that no water will get in. Secure the foil carefully up the sides of the springform pan without tearing it. Make sure no water can get in. Set the pan in a large baking dish or roasting pan and pour in enough boiling water to reach halfway up sides of the springform pan.

Carefully place the roasting pan in your oven. Bake the cheesecake for 60 to 70 minutes at 325°F. Turn off the oven and prop the oven door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and let cool completely. Remove carefully from the springform pan.

Combine strawberries, sugar, and vanilla in a small saucepan over medium high heat, stirring occasionally. Continue stirring; mashing the strawberries with a wooden spoon if desired to help produce the syrup. Cook until the sauce thickens, for about 15 minutes. Remove from the heat and let cool before pouring on top of the cheesecake.

Pour the cooled strawberry sauce over the top of the cheesecake and top with the cut strawberries. Slice, serve and enjoy!