Prepare the Crust:

• Preheat the oven to 350°F (175°C).
• Combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan.
• Bake the crust for 8-10 minutes until set. Remove and let cool.

Make the Filling:

• Increase the oven temperature to 375°F (190°C).
• Beat the cream cheese and sugar together until smooth and creamy.
• Add eggs one at a time, mixing well after each addition.
• Stir in sour cream and vanilla extract.
• Pour the filling over the cooled crust.

Bake:

• Bake at 375°F (190°C) for about 40 minutes, or until the edges are set and the center slightly jiggles.
• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.

Prepare the Strawberry Topping:

• In a bowl, combine sliced strawberries, sugar, and lemon juice. Allow to macerate for 15-20 minutes.
• For extra flair, lightly whip the cream with powdered sugar and vanilla until soft peaks form.

Assemble and Serve:

• Spread the macerated strawberries evenly over the cooled cheesecake.
• Dollop or pipe whipped cream over the top if desired.
• Chill the cheesecake in the refrigerator for at least 4 hours (preferably overnight) before serving.