Add the graham crackers to a food processor and pulse several times to make crumbs. With the machine running, add the salt followed by the butter, stopping to scrape down the sides of the bowl with a spatula a few times to make sure the ingredients are evenly blended.
Lightly grease a 9-inch springform pan with baking spray. Transfer the graham cracker crumbs from the food processor, spreading in an even layer. Using a flat surface, such as the bottom of a measuring cup or drinking glass, press the crumbs down firmly, forming a crust. Refrigerate until needed, up to 2 days in advance.
Prepare the filling:
Place the orange juice and water in a small microwave-safe bowl, then sprinkle the gelatin evenly over the top, stirring to combine. Microwave for 20 seconds, until the gelatin has melted. Set aside to cool.
In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), combine the cream cheese, sugar, vanilla, and salt on medium speed until the ingredients are smooth and creamy, 1-2 minutes. Add the strawberries and continue mixing on medium for another minute. Turn the mixer off and scrape down the sides of the bowl.
Once the gelatin has cooled but is still melted (you can refrigerate it briefly if it’s still warm), add it to the bowl with the mixer running on medium speed. Turn the machine off and scrape down the bowl, all the way to the bottom.
Swap the paddle attachment for the whisk attachment. With the machine running on medium-low speed, add the heavy cream, then turn the mixer up to high speed and whip for 1-2 minutes, until the ingredients become light and fluffy.
Pour cheesecake filling into the prepared crust, smoothing out the top with a regular or offset spatula. Chill in the refrigerator for a minimum of 3 hours to allow the gelatin to set (you can also leave it overnight).
Prepare the topping:
Place 1 cup strawberries in a medium-sized bowl. Add the sugar and Grand Marnier or orange juice, stirring to combine.
Let the ingredients rest for a minimum of 30 minutes, stirring once or twice, until the sugar dissolves and the berries are juicy. Puree the strawberries and liquid in a blender.
Slice or quarter the remaining strawberries.
Before releasing the springform pan, run a knife or offset spatula around the edges to ensure it doesn’t stick.
Drizzle the strawberry puree over the cheesecake and top with fresh strawberries. Alternately, you can top individual slices with the sauce and berries since the puree can make the crust a bit soggy after a few hours. This might be a better option if you anticipate leftovers.
Serve chilled. Leftovers will keep for up to 5 days in the refrigerator in an airtight container or wrapped in plastic.
2 teaspoons gelatin will hold the cheesecake together, but it will be a little wobbly. If you want the slices to hold their shape better, use 3 teaspoons (aka 1 tablespoon).