Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside tightly in multiple layers of heavy-duty aluminum foil.

In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom and slightly up the sides of the prepared pan.

Bake the crust for 8-10 minutes. Remove and let cool. Reduce oven temperature to 325°F (160°C).

In a stand mixer, beat the room temperature cream cheese and sugar on medium speed until completely smooth.

Add the sour cream and vanilla extract, mixing until just combined. Scrape down the sides of the bowl.

With the mixer on low, add the eggs one at a time, mixing just until the yolk disappears. Do not overmix.

Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan and fill the roasting pan with boiling water halfway up the sides of the springform pan.

Bake for 55-70 minutes until the edges are set but the center still slightly jiggles. Turn off the oven, crack the door, and let cool inside for 1 hour.

Remove from water bath, remove foil, and cool to room temperature on a wire rack. Chill in the refrigerator for at least 6 hours or overnight.

Slice strawberries thinly and arrange on top of the chilled cheesecake in overlapping concentric circles to resemble flowers. Glaze with warmed apricot jam if desired.