Preheat the oven to 325° F. Line a 9x9 glass pan with parchment paper and set aside.
Crush the graham crackers in a bag using a rolling pin, or use a food processor if you have one. You'll want to crush them as fine as you can--practically dust. In a bowl, mix the sugar and graham cracker crumbs. Then add the melted butter and mix well. Evenly spread the graham cracker mixture into the bottom of the 9x9 glass pan, and then using the back of a measuring cup, push down on the crust, making it level and compact. Don't overdo it, you just don't want any loose crumbs.
Now, make the filling: Add the cream cheese and granulated sugar to a standing mixer, and mix on high for 2-3 minutes, until well-combined and creamy. Then add the eggs, vanilla extract, and sour cream. Mix on medium-high speed until all the ingredients are evenly incorporated. Make sure to scrape down the sides of the bowl so that all of the ingredients are mixed throughout.
Add the cream cheese mixture to the glass pan, and smooth the top with a rubber spatula so that the top is level. Bake for 40-45 minutes, until the center is set. If it starts to bubble or crack that's totally fine. Allow the cheesecake to cool on the counter until it has reached room temperature, and then refrigerate for at least 8 hours before serving. However, if you can, refrigerate overnight--it will taste even better the next day!
While the cheesecake is baking, make the topping. Combine the water and cornstarch in a small bowl and mix well. Then add the cornstarch mixture, along with the sliced strawberries and granulated sugar to a large frying pan. Turn the heat on high, and slowly stir, bringing the mixture to a boil. Keep stirring with the heat on medium-high for 7-10 minutes, until the mixture has thickened and turned bright red. Then remove from heat and mix in the lemon juice. Cool and then refrigerate until ready to serve.
Once ready to serve, slice the cheesecake and add the topping. Enjoy!
