1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool.

3. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon juice; mix until combined.

4. Add eggs one at a time, mixing on low speed just until incorporated.

5. Pour the filling over the cooled crust and smooth the top.

6. Bake for 55–65 minutes, or until the center is just set and slightly wobbly.

7. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate at least 4 hours or overnight.

8. For the topping: combine strawberries, sugar, cornstarch, water, and lemon juice in a saucepan. Cook over medium heat until thickened and glossy.

9. Cool the topping completely, then spoon over the chilled cheesecake before serving.