Preheat the oven to 325F degrees and position a rack in the middle to lower third of the oven.
Lightly grease the bottom of a 9-inch round springform pan with non-stick cooking spray.
In a medium bowl stir together the graham crumbs, sugar & butter. Press into the bottom of the springform pan, creating a slight ridge around the edges.
Bake in the preheated oven for 10 minutes. Remove from the oven and cool.
In a large bowl beat the cream cheese and sugar until smooth, turning off the mixer and scraping down the sides of the bowl as necessary.
Mix in the vanilla extract and lemon juice.
Sift in the cornstarch. Then beat in the sour cream.
Mix in the eggs one at a time until just combined. Do not overmix.
Pour the batter over the crust and bake for 1 hour or until the top looks set (not glossy) except for in the very center. If you give the pan a gentle nudge the cake should still have a slight wobble in the middle.
Turn off the oven, open the oven door, and cool for 20 minutes in the oven. Then take the cheesecake out of the oven and bring to room temperature.
Cover and chill in the fridge for 6 hours or overnight.
Add the strawberries, sugar, and lemon juice to a medium pan over low-medium heat.
Gently stir to coat the strawberries.
In a small bowl whisk the cornstarch and water to dissolve the cornstarch.
Stir the cornstarch mixture into the strawberries and gently stir the mixture until it thickens and the strawberries start to soften.
When ready to serve, remove the cheesecake from the fridge and unclamp the springform pan.
Pour the strawberry topping over the cheesecake, and optionally decorate with whipped cream.
*Use full fat, brick cream cheese,store the cheesecake in the fridge for up to 4 days. Cheesecake without strawberry topping can be frozen. Then thaw overnight in the refrigerator.