Put parchment paper in the cake tin and leave aside.

GRAHAM CRACKERS CRUST - Put graham crackers in the food processor and crumble them. Combine graham cracker crumbs, sugar and butter in a medium bowl. Spread the mixture evenly in the cake tin and shape using hands. Leave it in the fridge, while you prepare cheesecake filling.

CHEESECAKE FILLING - In a large dish whisk heavy cream with an electric mixer using medium speed, for about 4 minutes. Then, whisk for about a minute at a maximum speed. In a separate medium dish, mix cream cheese, powdered sugar and lemon juice with an electric mixer at a medium speed for about a minute. Put it in the bowl with heavy cream and mix briefly, until well combined. Take the cake tin out of fridge and spread cheesecake filling evenly over graham crust layer.

TOP OF CAKE - Cut strawberries in half or slice them and place over the whipping cream. Put the cake tin back to the fridge.

SAUCE - Boil some water in a medium sized pan, using moderate heat. Mix cornstarch and sugar and put them into boiling water. Add lemon juice and cook on moderate heat until it thickens. Remove from heat. You can add a few drops of red food color, if you wish. Leave to cool at a room temperature and put over the strawberries.