Prep the pan: Lightly grease a 9-inch springform pan. Line the bottom with parchment for easy slicing and clean edges.

Make the crust: Crush graham crackers into fine crumbs. Stir with melted butter, a small pinch of salt, and a spoonful of sugar if you like it sweeter. Press the mixture firmly into the pan, going slightly up the sides. Chill for 15–20 minutes to set.

Soften the cream cheese: Let cream cheese sit at room temperature for 20–30 minutes so it blends smoothly. This prevents lumps and keeps the filling silky.

Whip the cream: In a cold bowl, beat the heavy cream to medium-stiff peaks. Don’t overwhip. Set aside in the fridge.

Optional stabilizer: If using gelatin, sprinkle it over a few tablespoons of cold water to bloom for 5 minutes. Gently warm until dissolved and fluid (do not boil). Let it cool to lukewarm.

Mix the filling base: Beat the softened cream cheese with powdered sugar until smooth and fluffy. Add vanilla, lemon zest, and 1–2 teaspoons lemon juice. Taste and adjust sweetness or lemon to your liking.

Incorporate stabilizer (if using): With the mixer running on low, stream in the cooled gelatin. Blend just to combine.

Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep it airy.

Fill and chill: Spoon the filling into the chilled crust and smooth the top. Tap the pan gently to release air bubbles. Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

Make the strawberry topping: Quarter about half the strawberries and add to a small saucepan with sugar, lemon juice, water, and cornstarch. Cook over medium heat, stirring, until thick, glossy, and the berries soften (about 5–7 minutes). Let it cool to room temperature.

Finish with fresh berries: Slice the remaining strawberries. Once the sauce has cooled, fold in the fresh slices or arrange them directly on top of the chilled cheesecake. Spoon the cooled sauce over to glaze.

Unmold and serve: Run a thin knife around the edge, release the springform ring, and slice with a hot, dry knife for clean cuts. Enjoy cold.