Prepare the Crust:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for 10 minutes, then let cool while preparing the filling.

2. Make the Cheesecake Filling:

1. In a large bowl, beat cream cheese until smooth (2-3 minutes).
2. Add sugar and mix until well combined.
3. Mix in sour cream and vanilla extract until fully incorporated.
4. Add eggs one at a time, mixing on low speed after each addition. Do not overmix.
5. Add flour and mix until just combined.

3. Bake the Cheesecake:

1. Pour the filling over the cooled crust, spreading evenly.
2. Place the springform pan inside a larger baking pan. Fill with 1 inch of hot water to create a water bath.
3. Bake for 60-70 minutes, until the center is slightly jiggly but set.
4. Turn off the oven, leaving the cheesecake inside with the door slightly open for 1 hour.
5. Remove from the oven and run a knife around the edges to loosen. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

4. Prepare the Strawberry Topping:

1. In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.
2. Stir occasionally until the strawberries release juices (about 5 minutes).
3. In a small bowl, mix cornstarch and water. Add to the strawberry mixture.
4. Cook for 2-3 minutes, stirring until the sauce thickens.
5. Remove from heat and let cool to room temperature.

5. Assemble & Serve:

1. Remove the cheesecake from the refrigerator and release it from the springform pan.
2. Pour the cooled strawberry topping over the cheesecake.
3. Slice and serve, garnished with fresh strawberries if desired.