Preheat your oven to 175°C (350°F). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.
Crush the Graham crackers finely in a food processor or place in a bag and crush with a rolling pin. Mix the crumbs with melted butter until the mixture holds together when pressed.
Press the crumb mixture evenly into the bottom of the prepared pan, creating a firm crust. Bake for about 10 minutes or until fragrant and lightly golden.
While the crust bakes, beat the softened cream cheese in a large bowl with an electric mixer until smooth and creamy, about 2 minutes.
Add the granulated sugar and continue mixing until combined and fluffy.
One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Then, mix in the sour cream and lemon juice until smooth.
Slice the fresh strawberries and layer them evenly over the cooled crust in the springform pan.
Pour the cheesecake batter gently over the strawberries, smoothing the top with a spatula for an even layer.
Bake the cheesecake for 50-60 minutes, or until the edges are golden and the center jiggles slightly when gently shaken.
Remove the cake from the oven and let it cool in the pan for about 30 minutes. Then, run a knife along the edges before releasing the springform sides.
Chill the cake in the fridge for at least 4 hours or overnight to allow flavors to meld and the texture to set.
To make the strawberry glaze, heat the strawberry jam with water until smooth and shimmering. Drizzle or brush over the chilled cheesecake, then garnish with additional fresh strawberries if desired.
Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled and enjoy this luscious, fruity cheesecake cake.
