Begin by preheating your oven to 350°F. Lightly grease a 9-inch springform pan with baking spray to ensure easy release later. In a mixing bowl, combine the graham cracker crumbs with the sugar, then stir in the melted butter until the mixture binds together. Press this mixture firmly into the base of the prepared pan, using a flat-bottomed glass to smooth the surface and push the crumbs up about an inch along the sides. Place the pan on a rimmed baking sheet to catch any potential spills.

Bake for 10 to 15 minutes until the crust is golden brown and aromatic. Let it cool completely before adding the filling.

In a stand mixer fitted with the whisk attachment, beat the softened cream cheese on medium-low speed until it’s velvety smooth, about 2 minutes. Gradually add the sugar and salt, continuing to mix until everything is well incorporated, pausing occasionally to scrape down the sides. Next, blend in the sour cream, lemon zest, and vanilla extract, mixing for about 1 minute until the mixture is fully combined. After scraping the bowl once more, add the lightly beaten eggs, and mix on low speed just until they are fully incorporated. Pour the filling over the cooled crust, filling the pan to the top.

Bake the cheesecake at 350°F for 15 minutes, then lower the oven temperature to 300°F. Continue baking for approximately 1 hour, or until the edges are set but the center still has a slight wobble. Turn off the oven and leave the cheesecake inside to cool for another hour. Afterward, allow it to cool completely at room temperature before covering and refrigerating for at least 6 hours or overnight.

In a medium saucepan, combine half of the halved strawberries with water, sugar, and the optional lemon juice. Stir in the cornstarch, ensuring there are no lumps. Heat the mixture over medium heat, bringing it to a boil while stirring frequently. Allow it to cook for about 5 minutes, then mash the softened strawberries with a potato masher until the sauce reaches a jam-like consistency. Continue cooking for another 10 minutes until the sauce thickens. Remove from heat and stir in the remaining fresh strawberries along with the vanilla extract. Let the sauce cool until it’s lukewarm.

When you're ready to serve, gently run a knife around the edge of the cheesecake before removing the springform sides. Transfer the cheesecake to a serving dish and generously top it with the cooled strawberry sauce. The cheesecake can be kept refrigerated for up to 4 days.