Step 1: Prepare the Crust

Preheat your oven to 325°F (165°C).

In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.

Pour the filling over the cooled crust, spreading it evenly.

Step 3: Bake the Cheesecake

Place the springform pan in a water bath or on a baking sheet to prevent cracking.

Bake for 50–60 minutes, or until the center is slightly jiggly but the edges are set.

Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

Transfer to the refrigerator and chill for at least 4 hours or overnight.

Step 4: Prepare the Strawberry Topping

In a saucepan, combine the sliced strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5–7 minutes).

Allow the topping to cool completely before spreading it over the chilled cheesecake.

Step 5: Assemble and Serve

Remove the cheesecake from the springform pan and transfer it to a serving plate.

Spread the strawberry topping over the cheesecake. Slice and serve chilled.