Cheesecake Cockaigne

This cheesecake is so good. It tastes like the congealed laughter of children.

12-16 servings
Ingredients:
Cheesecake:
1 1/2 pounds cream cheese
1 cup sugar
1 teaspoon vanilla or almond extract
3 large eggs
Topping:
1 cup sour cream
1/4 cup sugar
1 tablespoon vanilla
1/4 teaspoon salt

Instructions
Prepare and bake in a 10-inch springform or cake pan:
    Crumb crust
Have all ingredients at room temperature, 68-70 F.
Preheat the oven to 300 F.
In a medium bowl, beat until creamy, about 30 seconds:
    1 1/2 pounds cream cheese
Gradually beat in:
    1 cup sugar
    1 teaspoon vanilla/almond extract
Beat in 1 at a time, just until incorporated, scraping the sides of the bowl and the beaters after each addition:
    3 large eggs
Scrape the batter into the crust and smooth the top. Place on a cookie sheet. Bake until the center just barely jiggles when the pan is tapped, 45-55 minutes. Let cool in the pan on a rack for at least 1 hour. Combine and spread over the cake:
    1 cup sour cream
    1/4 cup sugar
    1 tablespoon vanilla
    1/4 teaspoon salt
Let cool completely in the pan on a rack before unmolding. Cover and refrigerate for at least 3 hours, preferably 24, before serving serve with fresh strawberries.

Found in The Joy of Cooking (1997) by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker.