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Preheat oven to 325°F (165°C).
Mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Arrange sliced strawberries over the crust.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, vanilla extract, lemon zest, and lemon juice until well combined.
Pour the cream cheese mixture over the strawberries in the crust.
Bake in the preheated oven for 50-60 minutes, or until the center is almost set.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Refrigerate for at least 3 hours or overnight before serving.
Garnish with whipped cream, fresh strawberries, and lemon slices.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 4 hours 20 minutes (including cooling and chilling time)
Kcal: 320 kcal | Servings: 8 servings
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