Prep the pan: Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides for easy release.

Make the crust: In a bowl, combine graham crumbs, sugar, and salt. Stir in melted butter until the mixture resembles damp sand.

Press and chill: Pour crumbs into the pan. Press firmly across the bottom and 1 inch up the sides using the flat bottom of a glass. Chill 15 minutes.

Beat the cream cheese: In a large bowl, beat softened cream cheese with powdered sugar until completely smooth, about 2 minutes. Mix in vanilla and lemon juice.

Whip the cream: In a separate cold bowl, whip heavy cream to stiff peaks. It should hold its shape without drooping.

Fold gently: Add one-third of the whipped cream to the cream cheese and mix to loosen. Fold in the rest with a spatula until no streaks remain.

Fill the crust: Spoon the filling into the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly to release air bubbles.

Chill to set: Cover and refrigerate at least 6 hours, preferably overnight, until firm and sliceable.

Cook the strawberry topping: In a saucepan, combine sliced strawberries, sugar, lemon juice, and a pinch of salt. Cook over medium heat 4–5 minutes until the berries release juices.

Thicken: Stir cornstarch with water to make a slurry. Add to the pan and cook 1–2 minutes, stirring, until glossy and slightly thick. Cool completely.

Finish and serve: Once the cheesecake is set and the topping is cool, release the springform ring. Spoon the strawberry topping over the cheesecake. Garnish as desired. Slice with a warm, dry knife for clean cuts.