Preheat oven to 325°F (163°C).

Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil to prevent leaks. Set aside.

In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.

Press firmly into the bottom of the prepared pan. Use the bottom of a measuring cup to compact it tightly.

Bake for 8–10 minutes. Remove and let cool while preparing the filling.

In a large bowl, beat softened cream cheese on medium speed until completely smooth, about 2–3 minutes.

Add sugar and mix until creamy, scraping down the sides.

Add eggs one at a time, mixing on low speed just until incorporated after each addition. Do not overmix.

Blend in sour cream, vanilla, and salt until smooth.

Pour filling over the cooled crust.

Place the wrapped springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake for 60–70 minutes, or until the edges are set but the center still jiggles slightly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Remove from oven and water bath. Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

In a cold mixing bowl, beat heavy cream on medium-high speed until soft peaks form. Add powdered sugar and vanilla. Continue beating until stiff peaks form. Do not overbeat.

Run a thin knife around the edge before removing the springform ring.

Spread the whipped cream evenly over the top. Arrange fresh fruit over the frosting.

Refrigerate until ready to serve.