Preheat your oven to 175°C (350°F). Lightly grease a 9-inch springform pan and set aside.
Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture evenly into the bottom of the prepared pan, using the back of a spoon or your fingers to create a firm, even layer. Bake for 10 minutes until golden, then let cool slightly.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add the sugar and continue beating until the mixture is fluffy and light, about 3 more minutes.
One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
Pour the cream cheese batter over the cooled crust and smooth the top with an offset spatula. Bake for 50-55 minutes until the edges are set but the center still jiggles slightly.
While the cheesecake bakes, prepare the strawberry glaze: Combine chopped strawberries, sugar, lemon juice, and lemon zest in a saucepan. Simmer over medium heat for about 10 minutes until the berries break down and the mixture thickens, filling your kitchen with a sweet, fruity aroma.
Remove the baked cheesecake from the oven and let it cool in the pan for about an hour. Then, refrigerate it for at least 4 hours or overnight to fully set and develop flavors.
Spread the cooled strawberry glaze evenly over the chilled cheesecake, creating a glossy, vibrant topping. Chill for an additional 30 minutes to let the glaze set.
Carefully release the sides of the springform pan. Slice the cake with a hot, damp knife for clean cuts, wiping the blade between slices. Serve chilled, garnished with extra strawberries if desired, and enjoy that luscious combination of creamy cheesecake and fresh fruit.
