Combine the crushed graham crackers with melted butter and 2 tablespoons of sugar in a bowl, mixing until the crumbs are evenly coated and resemble wet sand.
Press this mixture firmly into the bottom of a 23cm springform pan, spreading evenly to create a compact crust. Bake in a preheated oven at 175°C for 10 minutes until fragrant, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes, with an electric mixer.
Add the granulated sugar, vanilla extract, and lemon juice to the cream cheese, continuing to beat until well combined and fluffy.
One at a time, beat in the eggs on low speed, just until incorporated, avoiding overmixing to keep the filling light.
In a separate bowl, whip the chilled heavy cream to soft peaks, listening for a gentle swish and the formation of soft peaks.
Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the airy texture.
Pour the filling over the cooled crust, spreading evenly with a spatula. Bake at 175°C for 50-55 minutes until the edges are golden and the center jiggles slightly.
Remove the cake from the oven, let it cool in the pan on a wire rack for 30 minutes, then carefully remove the springform sides. Chill the cake in the fridge for at least 4 hours or overnight to set.
While the cake chills, macerate the sliced strawberries with a teaspoon of sugar for 15 minutes until juicy and fragrant.
Just before serving, top the chilled cake with the sliced strawberries and serve cold for the best flavor contrast and fresh appearance.
