Step 1: Prepare the Pickle-Brined Strawberries (Optional, but Recommended). In a small bowl, combine the 1/4 cup dill pickle brine and 1/4 cup water. Add the reserved 1/2 pound of quartered strawberries. Let sit at room temperature while preparing other components.

Step 2: Make the Crust – Preheat Oven. Preheat the oven to 325°F (160°C). Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.

Step 3: Combine Crust Ingredients. In a medium bowl, stir together the graham cracker crumbs, melted butter, sugar, and salt.

Step 4: Press Crust into Pan. Press the mixture into the bottom and 1 inch up the sides of the springform pan.

Step 5: Bake Crust. Bake until golden brown, 10 to 12 minutes.

Step 6: Cool Crust. Cool completely on a wire rack, about 30 minutes.

Step 7: Prepare Water Bath. Bring a large pot of water to a simmer over medium-low heat.

Step 8: Make the Filling – Beat Cream Cheese. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes.

Step 9: Add Remaining Filling Ingredients (Except Eggs and Vanilla). With the mixer on medium speed, gradually add the sour cream, sugar, flour, dill pickle powder, and salt, beating until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Step 10: Add Eggs and Vanilla. Reduce the mixer speed to low and add the eggs and egg yolk, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla.

Step 11: Pour Filling into Crust. Pour the filling into the springform pan.

Step 12: Water Bath. Place the springform pan into a large roasting pan. Place both pans into the oven and quickly pour the hot water into the roasting pan so that it comes about halfway up the foil-wrapped springform pan.

Step 13: Bake. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken.

Step 14: Cool in Oven. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 15 minutes.

Step 15: Remove from Water Bath and Cool. Remove the cheesecake from the water bath and carefully remove the foil. Transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours.

Step 16: Chill. Place in the refrigerator for at least 8 hours to chill completely.

Step 17: Make the Strawberry Topping. Drain the brined strawberries very well. In a medium saucepan, combine the non-brined strawberries, sugar, lemon juice, and salt over medium heat. Cook, stirring often, until strawberries break down and the sauce is thickened, about 20 minutes.

Step 18: Cool Topping. Remove from heat. Stir in the drained, brined strawberries and cool to room temperature, about 1 hour.

Step 19: Serve. To serve: Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with the strawberry mixture just before serving. Garnish with fresh dill, if desired.