Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 8-10 minutes until lightly golden and fragrant. Remove from oven and let cool while preparing the filling.

In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes. Gradually add sugar and continue beating until well combined.

Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and heavy cream until the batter is silky smooth. Be careful not to overmix.

Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan in a larger roasting pan and fill it with about 1 inch of hot water (water bath method).

Bake at 325°F for 60-70 minutes, or until the edges are set but the center still jiggles slightly when shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

In a medium saucepan, combine halved strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to soften, about 5 minutes.

Whisk cornstarch with water until smooth and stir into the strawberry mixture. Continue cooking until the mixture thickens to a glaze consistency, about 2-3 minutes. Remove from heat and stir in vanilla extract. Let cool completely.

Once the cheesecake has cooled completely, spread the cooled strawberry topping evenly over the surface. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.