Crush the graham crackers into fine crumbs and mix with the melted butter until combined. Press this mixture evenly into the bottom of your springform pan to form a firm crust. Bake at 180°C (350°F) for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy, about 2-3 minutes. Mix in the vanilla extract and lemon juice until just combined.
Whip the chilled heavy cream to soft peaks using a whisk or hand mixer, until it’s light and fluffy. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the airiness.
Hull and thinly slice most of the strawberries, then gently fold them into the creamy filling, leaving a few slices aside for decoration. Mix until the strawberries are evenly distributed but handle gently to keep the mixture airy.
Pour the filling over the cooled crust, smoothing the top with a spatula. Arrange the remaining strawberry slices decoratively on the surface for a vibrant finish.
Place the cake in the fridge and chill for at least 4 hours or overnight to allow it to set and the flavors to meld beautifully.
Once set, remove the cake from the springform pan, slice with a hot, damp knife for clean cuts, and serve chilled. Optionally, garnish with extra strawberries or mint for a fresh touch.
