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1. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix well until all the crumbs are evenly coated with butter.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly to create a solid base for the cheesecake.
3. Once the crust is evenly spread, place the pan in the refrigerator to chill while we prepare the cheesecake filling.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy (about 2-3 minutes).
5. Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat until well combined and there are no lumps.
6. In a separate bowl, whip the heavy cream until stiff peaks form (about 3-5 minutes). Be careful not to over-whip.
7. Gently fold the whipped cream into the cream cheese mixture using a spatula.
8. Add the pureed strawberries and lemon juice to the mixture. Fold them in gently until the color is uniform.
9. Take the crust out of the refrigerator and pour the cheesecake filling over the crust. Spread it evenly across the top.
10. Cover the cheesecake with plastic wrap and place it back in the refrigerator. Let it chill for at least 4 hours, or preferably overnight.
11. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss until well coated.
12. Let the mixture sit for about 15-20 minutes to allow the strawberries to release their juices.
13. Once the cheesecake has chilled, carefully remove the sides of the springform pan.
14. Top the cheesecake with the prepared strawberry mixture, spreading it evenly across the top. Reserve some syrup for drizzling over individual slices if desired.
15. For an extra touch, garnish with additional fresh strawberries or whipped cream if desired.

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