Mix the graham cracker crumbs with melted butter and sugar in a bowl until well combined, then press this mixture evenly into the bottom of your springform pan. Bake for 10 minutes until fragrant and set, then let it cool on a wire rack.
In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, about 2-3 minutes. Add vanilla extract and eggs one at a time, mixing well after each addition, until the mixture is silky and homogeneous.
Gently fold in the sour cream just until combined to add richness and a slight tang to the filling. Pour this filling over the cooled crust and smooth the top with a spatula.
Bake the cheesecake at 175°C (350°F) for 45-50 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The top should be lightly golden.
Turn off the oven and leave the door slightly open. Let the cake cool in the oven for 1 hour to prevent cracks. Then, transfer it to a wire rack and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
While the cheesecake chills, toss the sliced strawberries with lemon juice and 1 tablespoon of sugar. Let them macerate for about 15 minutes to release their juices and intensify their flavor.
Once the cake is thoroughly chilled and set, spread the macerated strawberries evenly over the top. Add extra strawberry slices or mint leaves for a fresh, colorful finish.
Slice with a warm, damp knife to achieve clean cuts, wiping the blade between slices. Serve immediately or keep refrigerated until ready to enjoy.
