TO PREPARE STRAWBERRY FILLING - First wash and clean strawberries then slice them. In a medium dish combine strawberries, lemon juice and sugar and boil them at medium heat.

Meanwhile, combine cornstarch and water in a small dish, then add to strawberry mixture, as soon as it starts boiling. Stir well and boil until it thickens, then remove from heat and let cool at a room temperature.

TO PREPARE CRUST - Spray 9X13 inch pan with non stick spray. Set aside. Combine graham cracker crumbs with melted butter and save ½ cup for later, while pressing the rest on the bottom of 9x13 inch pan. 

TO PREPARE WHIPPED CREAM – beat heavy whipping cream in a large dish with 2 spoonful of sugar and vanilla extract until stiff peaks form and set aside.

TO PREPARE CHEESECAKE FILLING – beat cream cheese and powdered sugar in a large bowl, until it gets smooth, then, fold in ⅓ whipped cream. 

FINALLY, spread cheesecake filling over graham cracker crust, then strawberry filling comes (make sure it´s completely cooled) and finish with the remaining whipped cream. 

Top with ½ cup graham cracker crumbs and fresh strawberries.