Bring the cream cheese to room temperature Preheat oven to 325.
Using an electric mixer, whip the cream cheese in a large bowl until smooth. Add the sugar, sour cream, flour, and vanilla and beat well.
Add the egg substitute and mix only until combined. Do not overmix once the egg substitute is added.
To make the crust, measure the pecans after grinding them up in a food processor or blender, then return them to the processor. Add the graham cracker crumbs and 1-1/2 tsp sugar and pulse for 15 seconds to form a fine meal. Spray the inside of the 9-1/2 inch springform pan with a light coating of cooking spray. Wipe off any excess spray around the top rim of the pan. The spray should only coat the bottom and up about 2 inches on the sides. Dump the crumbs into the pan and swirl the pan so that the bottom and sides are coated with the crumbs. Lightly tap out any excess.
Pour the cream cheese mixture into the pan, being careful not to disturb the crumbs when pouring. Gently spread the cheese mixture close to the edge, but don't touch the sides or you may disturb the crumbs.
Bake for 50-60 min or until the top is firm. The center may not entirely set until cooled. Cover and cool for 2 hrs at room temp then refrigerate.
Prepare the strawberry glaze by combining the strawberries, sugar, and water in microwave safe bowl. Cover, and microwave on 50% power for 2 minute If strawberries are still frozen, you may have to heat the mixture for 4-5 minute Stir to dissolve sugar and let stand 10-15 minute Pour mixture into blender and puree until smooth. Strain and chill.
Cut cheesecake into 12 slices. Serve each slice with about 1 tbsp strawberry sauce on top.