Make the Crust:
Preheat oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool slightly.

Make the Filling:
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and beat until combined. Mix in vanilla, sour cream, lemon juice, and zest.
Add eggs one at a time, mixing just until incorporated—do not overmix.

Bake:
Pour filling over the crust. Tap the pan gently to release air bubbles.
Bake at 325°F for 50–60 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Chill:
Refrigerate cheesecake for at least 4 hours, preferably overnight.

Make the Strawberry Topping:
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until strawberries soften and release juice.
Stir in cornstarch slurry and cook 1–2 more minutes until thickened. Let cool completely.

Serve:
Spoon strawberry topping over chilled cheesecake just before serving. Garnish with fresh berries or whipped cream if desired.