Heat the oven to 350 degrees. Spray the bottom of a 9-inch spring-form pan with cooking spray. Wrap a piece of foil around the outside of the pan. Mix the vanilla wafer crumbs, pecan crumbs, and melted butter in a small bowl. Press the mixture in the bottom of the pan. Bake for 5 to 7 minutes or until golden brown. Remove the crust from the oven and spray the sides of the pan with cooking spray. Place the thawed strawberries in a mesh strainer over a 1-quart saucepan; press the strawberries with the back of a spoon to remove as much liquid as possible. Set the liquid in the saucepan aside. Place the thawed strawberries in a food processor with a metal blade. Process the berries for 20 seconds or until smooth. Beat the cream cheese and granulated sugar at medium speed until smooth and creamy. Add the eggs one at a time, beating after each addition. Beat in the vanilla and the pureed strawberries. Add the flour and salt; beat at low speed until mixed. Mix in the food color until the desired color is reached. Pour the filling over the crust. Bake for 40 minutes or until most of the cheesecake is set and the center jiggles just slightly. Meanwhile, mix the sour cream, powdered sugar and 1/2 teaspoon vanilla together in a small bowl. Spread the mixture evenly over the top of the cheesecake. Bake for an additional 5 minutes. Turn the oven off. Open the oven door partway and leave the cheesecake in the oven for 30 minutes. Remove the cheesecake to a cooling rack. Run a knife around the edge to loosen. Cool for 1 hour. Cover loosely with foil and refrigerate at least 8 hours or overnight. Meanwhile, stir the cornstarch into the strawberry liquid in a 1-quart saucepan. Cook over medium heat until bubbly and thick. Refrigerate the topping until serving time. When ready to serve, top each serving with 1/2 of a fresh strawberry and drizzle with the strawberry syrup. Store any leftovers in the refrigerator.