1. Preheat oven to 325°F.  Butter the bottom and sides of a 9×13-inch rectangular baking dish or pan.  OR Line the bottom and sides of a 9×13-inch rectangular baking pan with 2 sheets of parchment paper (crisscrossed), leaving a 2-inch overhang on all sides.

Graham Cracker Crust

1. Combine the graham cracker crumbs, sugar, melted butter, salt, and vanilla extract in a bowl.  Mix with a fork until well incorporated.  Press firmly into the bottom of the prepared pan.  Bake for 10 minutes.

Cheesecake

1. While the crust is baking, beat the cream cheese and sugar until fluffy, then beat in eggs, one at a time, until thoroughly mixed, scraping down the sides and bottom of your bowl between each addition.  Beat in vanilla.  Pour over prepared crust (still hot is fine) and bake for 25 minutes, until puffed but still jiggly like Jell-O when shimmied.  Let cool on a rack for 5 minutes.
   

Sour Cream Topping

1. Whisk together the sour cream, sugar, and vanilla.  Drop spoonfuls of topping all over cheesecake and spread gently into one thin layer.  Bake cheesecake with topping for 10 minutes.
   

2. Set pan on a cooling rack and let cool; refrigerate at least 2 hours if serving directly from the pan.  If cutting into bars, refrigerate overnight or ideally for 24 hours.

To Serve

1. If serving right from the pan, scatter berries all over the cheesecake.  Cut gently into 2×2ish-inch squares with a serrated knife. Keep any leftovers in the fridge.

2. OR If removing from the pan and cutting into bars, use the parchment paper sling to carefully lift the cheesecake out of the pan and transfer it to a cutting board.  If you can, carefully slide the cheesecake off the paper — this should be doable, but the cheesecake can crack in the process, so proceed at your own risk.  Scatter berries all over the cake.  Cut gently into 2×2ish-inch squares with a serrated knife.  Keep any leftovers in the fridge.