Begin by preheating your oven to 180°C (350°F). Line your 9-inch round pan with parchment paper and set aside. In a bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this firmly into the bottom of your prepared pan, creating an even crust. Bake for 10 minutes until golden, then set aside to cool slightly.
In a stand mixer or with a hand mixer, beat softened cream cheese and sugar on medium speed until silky smooth and fluffy, about 3-4 minutes. Scrape down the sides as needed to ensure even mixing. Add eggs one at a time, mixing on low after each addition, until just combined. Mix in vanilla extract and lemon juice until the mixture is smooth and slightly glossy.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Bake at 160°C (320°F) for about 50-55 minutes, until the edges are set but the center still has a slight jiggle. Remove from oven and let cool in the pan for an hour, then refrigerate uncovered for at least 4 hours or overnight.
While the cheesecake chills, prepare the strawberries by hulking and slicing them thinly. Toss the slices with a tablespoon of sugar and a squeeze of lemon juice, then let sit for 10 minutes to release some juice and enhance flavor.
Once the cheesecake is thoroughly chilled and set, whip the cold heavy cream in a clean bowl until stiff peaks form. Spread a generous layer of whipped cream over the top of the cheesecake, then arrange the sliced strawberries on top in a decorative pattern or scatter them for a rustic look.
Chill the assembled cake for another 30 minutes to let the topping set. Before serving, you can add a few extra strawberry slices or a light dusting of powdered sugar for presentation. Slice with a warm, sharp knife for clean cuts, and enjoy this luscious layered dessert.
