Preheat the oven to 350°F (175°C). Line a 7-inch springform pan with parchment paper and wrap the bottom in foil for easy removal later.

Crush graham crackers into fine crumbs using a food processor. Combine these crumbs with sugar and melted butter until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom and sides of the prepared pan. Bake for 10 minutes, then remove and let cool completely.

Lower the oven temperature to 325°F (160°C). In a mixer, beat the softened cream cheese until smooth. Add in vanilla, sour cream, sugar, and lemon zest, mixing until everything is well combined.

Add eggs one at a time, making sure each egg is fully blended before incorporating the next, which helps achieve a silky texture.

Pour the cream cheese mixture into the cooled crust. Gently tap the pan on the counter to release any air bubbles that might be trapped.

Create a water bath by placing your springform pan inside a larger roasting pan filled with hot water. Bake for 75 minutes, then turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar to cool gradually. Chill in the fridge for at least 4 hours.

Prepare the strawberry topping: Puree half of the strawberries and mix with cornstarch, sugar, lemon juice, zest, and vanilla in a pot. Bring to a boil, then remove from heat and stir in the remaining halved strawberries. Let it cool before using.

Slice the cheesecake and pour the strawberry sauce over each slice before serving.

Garnish with whipped cream and fresh strawberries if desired.