CRUST

1. Preheat oven to 350 degrees.
2. Finely crush the graham crackers in a food processor or blender, or place them in a ziplock bag and use a rolling pin.  In a medium bowl, mix the crumbs, salt, sugar, and melted butter together, until well combined.  Using the bottom of a measuring cup, press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.  Bake the crust for about 13 to 14 minutes until it’s set and remove it from the oven.  Allow it to cool completely before adding the filling.  I put it in the freezer for a few minutes.

FILLING

1. Add the whipping cream to a large deep bowl (it splatters).  Using an electric mixer with the whisk attachment, or a hand mixer, beat the whipping cream until medium-stiff peaks form.  Transfer the whipping cream to a smaller bowl and refrigerate.  You can reuse the large bowl for the filling.
2. Add the cream cheese to the same large bowl.  Beat the cream cheese until it is light and fluffy, about 2 minutes.  Add the powdered sugar, sour cream, vanilla, and pinch of salt.  Beat until all ingredients are well combined.  Using a rubber spatula, fold in the whipped cream.  Pour the mixture into the crust and using a small offset spatula to smooth the top.  Cover and refrigerate until firm, at least 8 hours.
3. Working slowly, run a thin sharp knife around the cheesecake.  I do this a couple of times.  Release the sides and remove the springform ring.

TOPPING

1. Add the whipping cream, powdered sugar, and vanilla to a large mixing bowl.  Beat until the cream is medium stiff.  Pipe dollops of the whipped cream all around the top of the cheesecake.  Use any tip or cut the corner off a ziplock bag.  Arrange the fruit in the center of the top.
2. To serve, use a clean sharp knife, wiping the knife clean between cuts.  The bottom crust will be firm.  Make sure you cut all the way through the crust with each cut.
3. Refrigerate leftovers for up to 3 days.