Line both bottom and sides of a springform pan with parchment paper. Set aside. In a medium sized bowl, mix together graham cracker crumbs, melted butter and sugar until combined.

Press to the bottom and the sides of the prepared springform pan. Cool it while preparing the cheesecake filling.

In a large bowl, beat  cream cheese and powdered sugar together on medium speed until creamy and smooth. Scrape down the sides of the bowl with a silicone spatula if necessary.

Add sour cream, freshly squeezed lemon juice and vanilla extract. Beat on medium-high speed until smooth.

In a separate bowl, beat heavy whipping cream until stiff peaks form, then add the whipped cream to the bowl with the cream cheese and fold to combine. Use a flexible spatula or a mixer on low speed.

Spread the cheesecake filling over the graham cracker crust and smooth the top. wrap it and chill for 6 hours, possibly overnight. 

In a medium bowl, combine strawberries, sugar and lemon juice, then heat over medium heat until boiling, stirring from time to time until the sauce thickens and strawberries become soft.

Remove from heat when done and mash with a potato masher or blend in a blender. For a smoother texture, strain through a sieve. (this is optional). Place in a glass container and leave in the fridge.

For strawberry crunch there is a special post with photos and details  for preparation. Click here HOMEMADE STRAWBERRY CRUNCH to check it out. 

On the day of serving, spread the strawberry sauce over the cheesecake and then generously sprinkle with strawberry crunch.

Decorate with whipped topping and fresh strawberries.