Preheat your oven to 325°F (163°C).

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

Press the mixture firmly into the bottom of the springform pan to create the crust. Bake in the preheated oven for 10 minutes. Remove and let cool.

In a separate bowl, beat the softened cream cheese and sugar until smooth using an electric mixer.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, lemon juice, and sour cream until well combined.

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake in the oven for 40 minutes. The edges should be set, but the center may still be slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. This helps prevent cracking.

Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight.

For the strawberry topping, in a small saucepan, combine sliced strawberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat until the mixture thickens and the strawberries soften (about 5-7 minutes).

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

Slice and serve, enjoying the layers of flavors!