In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt (if using). Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust. Use the back of a spoon to press it down firmly.
Bake the crust for 8-10 minutes, or until it’s golden and set. Remove from the oven and let it cool completely while you prepare the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using a hand mixer or stand mixer.
Add the powdered sugar, vanilla extract, lemon juice (if using), and sour cream. Continue to beat until everything is well incorporated and the mixture is smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until combined. Be careful not to deflate the whipped cream too much.
Assemble the Cheesecake:
Once the crust has cooled, spread the cheesecake filling evenly on top of the cooled crust.
Use a spatula to smooth out the top. Cover with plastic wrap or a lid and freeze for 4 hours or until the cheesecake is firm and fully set.
Make the Strawberry Topping:
In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries begin to release their juices and the mixture becomes syrupy, about 5-7 minutes.
If you prefer a thicker sauce, dissolve the cornstarch in a little water and add it to the saucepan. Stir continuously until the mixture thickens to your liking. Remove from heat and let it cool completely.
Serve:
Once the cheesecake is fully frozen and set, remove it from the freezer. If using a springform pan, carefully remove the sides of the pan.
Spoon the strawberry topping over the cheesecake just before serving.
